Best Mini Meatballs In Saffron Sauce Recipes

Meatballs in Saffron-Almond Sauce image

Provided by JustJanS

Categories Pork

Time 1h5m

Yield 36 meatballs

Number Of Ingredients 24

400 g ground beef
400 g ground pork
50 g stale bread, crusts removed (2 slices)
milk
1 clove garlic, minced
3 tablespoons minced onions
2 tablespoons chopped parsley
1/2 teaspoon salt
freshly grated nutmeg
1 egg, beaten
flour
100 ml olive oil
40 g almonds, blanched and skinned
1 slice bread, cubed (25g)
3 tablespoons olive oil (*can use oil from frying of meatballs)
10 peppercorns
1/2 teaspoon saffron
1 clove
1/2 teaspoon salt
150 ml white wine
250 ml meat stock or 250 ml chicken stock
lemon juice
chopped parsley
slivered fried onions

Steps:

Combine the meats in a bowl.
Soak the bread in enough milk to cover until soft.
Squeeze dry, and add to the meat along with the garlic, onion, parsley, salt, nutmeg and egg.
Knead well to make a smooth mixture.
Form into small balls.
Roll them in flour and fry very slowly in medium to hot oil until browned on all sides.
Remove and drain.
*The oil can be strained, and used for the 3 tablespoons needed in the sauce.
SAUCE: Fry the almonds, bread and garlic in the oil until golden.
Remove.
In a mortar, crush the peppercorns, saffron, clove and salt.
Place this in a food processor and add the almond/bread/garlic mix and wine.
Pulse to a smooth paste.
Combine this mixture, 3 tablespoons of oil, and the stock.
Bring to the boil, then add the fried meatballs.
Simmer the meatballs for 20 minutes in the sauce, adding a little more liquid if needed.
TO SERVE: Squeeze over some lemon juice to taste, sprinkle with the chopped parsley and slivered almonds.

Nutrition Facts : Calories 103.3, Fat 8.4, SaturatedFat 2.1, Cholesterol 20.7, Sodium 95.5, Carbohydrate 1.6, Fiber 0.2, Sugar 0.2, Protein 4.6

Mini Meatballs in Saffron Sauce image

Yield Makes about 32

Number Of Ingredients 15

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

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.