MINI MEATBALLS IN SAFFRON SAUCE
Categories Pork Sauté Veal Saffron White Wine Fall Bon Appétit
Yield Makes about 32
Number Of Ingredients 15
Steps:
- Mix pork, veal, 1 tablespoon parsley, half of garlic, egg, bread, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper in medium bowl to blend. Shape meat mixture into 1-inch balls. Dust meatballs with flour. Set aside.
- Heat oil in heavy large skillet over medium-high heat. Add meatballs and sauté until browned on all sides, about 10 minutes. Using slotted spoon, transfer meatballs to plate. Add onion to skillet; reduce heat to medium and sauté until tender, about 2 minutes. Stir in paprika, then 1 cup broth and wine. Return meatballs with any accumulated juices to skillet. Bring to simmer. Cover and cook until meatballs are tender, about 25 minutes. Uncover; add 2 tablespoons parsley, remaining garlic, and saffron. Simmer until sauce thickens, turning meatballs occasionally, about 10 minutes. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate. Bring to simmer, thinning with broth if necessary.)
- Place meatballs with sauce on platter. Top with 1 tablespoon parsley.
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Serpa anil Anil serpa
serpa.a47@gmail.comThe saffron sauce was amazing! It was so creamy and flavorful. I could eat it with just about anything.
Vinod ku Sah
v-s@aol.comThis recipe was a bit too complicated for me. I think I would try a simpler recipe next time.
Jacob Below
b@yahoo.comThese meatballs were perfect! They were tender and flavorful, and the saffron sauce was creamy and rich. I will definitely be making this recipe again.
Anwer Hossen
ahossen96@yahoo.comI love how this recipe uses ground lamb. It gives the meatballs a unique flavor that I really enjoy.
Azad Smart
asmart26@gmail.comThis recipe was a bit bland for my taste. I think I would add more spices next time.
Shannon Holland
holland.shannon@yahoo.comThe meatballs were a bit overcooked, but the sauce was delicious. I would definitely make this recipe again, but I would cook the meatballs for a shorter amount of time.
Linda Mandela
linda-m49@hotmail.comThese meatballs were a bit too salty for my taste. I think I would use less salt next time.
Daisy Amador
daisya@yahoo.comI love how this recipe uses fresh herbs. It really gives the meatballs a lot of flavor.
Prabha Senchurii
sprabha5@aol.comThis recipe was easy to follow and the meatballs turned out great. I served them over spaghetti and they were a hit with my family.
Samiullah Hashmi
samiullah.hashmi@gmail.comI'm not a big fan of saffron, but I still enjoyed this dish. The meatballs were very flavorful and the sauce was creamy and rich.
Esther Tsindoli
esther_t90@gmail.comThis recipe was a bit time-consuming, but it was worth it. The meatballs were so tender and flavorful.
Md Rafid
md_r@aol.comThe saffron sauce was too overpowering for me. I think I would use less saffron next time.
brianna olivarez
brianna43@gmail.comThese meatballs were a bit dry for my taste. I think I would add more liquid to the sauce next time.
ZuesiKage
zuesikage@yahoo.comI love how this recipe uses saffron. It gives the sauce a beautiful color and a unique flavor.
Imran khan2004
i-khan2004@aol.comThis recipe was easy to follow and the meatballs were delicious. I used ground turkey instead of beef and they were still very flavorful.
Mavo Shikwambana
m-s@gmail.comI followed the recipe exactly and the meatballs turned out perfect. The saffron sauce was a bit too spicy for my taste, but I was able to tone it down with a little cream.
Stephen Daniels
s-daniels@yahoo.comThis dish was a hit with my family! The meatballs were tender and flavorful, and the saffron sauce was rich and creamy. I will definitely be making this again.