Bon Appetit/October 2002

Tapas-Mini Meatballs in Safron Sauce
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
32 each N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
8 ounces ground pork 8 ounces ground veal 4 tablespoons chopped fresh Italian parsley
2 garlic cloves, minced 1 large egg, beaten to blend 1 1/2-inch-thick slice French bread, crust removed, soaked in water 3 minutes and squeezed dry
1-1/2 teaspoons salt 1/2 teaspoon ground black pepper all purpose flour
1/4 cup extra-virgin olive oil 1/4 cup chopped onion 1/2 teaspoon Hungarian sweet paprika
1 cup (or more) low-salt chicken broth 1/4 cup dry white wine 1/4 teaspoon crumbled saffron threads



1 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.
2 Heat oil in heavy large skillet over medium-high heat. Add meatballs and saute until browned on all sides, about 10 minutes. Using slotted spoon, transfer meatballs to plate. Add onion to skillet; reduce heat to medium and saute 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.
3 Place meatballs with sauce on platter. Top with 1 tablespoon parsley.

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