Tiny Saffron Meatballs
Ingredients
- 1 thin slice sandwich-style bread
- Milk or water for soaking
- ½ pound ground veal
- ½ pound ground pork
- 2 garlic cloves finely chopped
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 large egg lightly beaten
- 1½ teaspoons kosher or sea salt
- Freshly ground black pepper
- All-purpose flour for dredging
- 2 tablespoons olive oil
- 2 tablespoons finely chopped onion
- ¼ teaspoon ground paprika such as Spanish smoked
- ½ cup veal broth chicken broth, or vegetable broth
- 2 tablespoons white wine
- Several threads of saffron
- Finely chopped fresh flat-leaf parsley for garnish
Instructions
Prepare Meatball Mixture:
- Cut the crust off the bread, soak it in milk or water, and then squeeze it dry.
- In a medium bowl, combine veal, pork, half of the garlic, 1 tablespoon parsley, the egg, bread, 1½ teaspoons salt, and pepper.
- Shape the mixture into 1-inch balls.
- Place flour in a small shallow bowl and dredge each meatball in the flour.
Sear Meatballs:
- Over medium heat, heat olive oil in a shallow earthenware casserole dish or Dutch oven large enough for all the meatballs to fit in one layer.
- Add the meatballs and cook, turning occasionally, until browned on all sides.
Add Aromatics and Liquids:
- Add the chopped onion and cook, stirring, until wilted and transparent (about 3 minutes).
- Sprinkle in the paprika and cook for an additional 1 minute.
- Stir in the broth and white wine, bringing the mixture to a boil.
Simmer:
- Reduce the heat to low, cover, and simmer for 40 minutes.
Prepare Saffron Mixture:
- In a mortar or mini-processor, mash the remaining half of the garlic, the remaining 1 tablespoon parsley, the saffron, and a pinch of salt.
Finish and Serve:
- Stir the saffron mixture into the meatballs.
- Sprinkle with additional parsley for garnish.
Notes / Tips / Wine Advice:
If using earthenware, serve hot in the dish, or transfer to a platter.
