Name: 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.

Tiny Saffron Meatballs

Ingredients