Spanish Meatballs in Saffron Sauce
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Meatballs appear in almost every culinary culture and these tender, saffron-scented meatballs hail from Spain. They include a combination of ground pork and veal, but use all veal if you want to splurge on some of the most delicate meatballs imaginable.
The meatballs are coated in flour and baked in the oven, a step that saves you the mess associated with pan-frying meatballs in oil in a hot skillet. While the meatballs bake, whip up the sauce. Garnish the sauced meatballs with some chopped fresh parsley and crunchy chopped almonds for a savory dish for a tapas buffet, or as an entrée atop saffron rice.
Meatballs
Saffron Sauce
Makes 12-16 servings.
The meatballs are coated in flour and baked in the oven, a step that saves you the mess associated with pan-frying meatballs in oil in a hot skillet. While the meatballs bake, whip up the sauce. Garnish the sauced meatballs with some chopped fresh parsley and crunchy chopped almonds for a savory dish for a tapas buffet, or as an entrée atop saffron rice.
Meatballs
- 2 tablespoons olive oil
- 1 pound ground pork
- 1 pound ground veal
- 1 tablespoon chopped fresh parsley
- 1 teaspoon minced garlic, about 1 large clove
- 2 large eggs, beaten
- 2 1/2-inch-thick slices French bread, soaked in water and squeezed dry
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- All purpose flour
Saffron Sauce
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 teaspoon minced garlic, about 1 large clove
- 2 teaspoons smoked Spanish paprika
- 1 1/2 cups reduced-sodium chicken broth
- 1/2 cup dry white wine
- 2 pinches saffron threads, crumbled
- 1/4 cup chopped fresh parsley, plus additional for garnish
- Finely chopped sliced almonds, for garnish
Makes 12-16 servings.
Related Menus
Tempting Tapas
Related Recipe Categories
Appetizers
Karin Calloway is a working mom living in Augusta, Ga., with multiple freelance jobs and a ton of dirty dishes. |