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Рецепт Mini Meatballs In Saffron Sauce
by Global Cookbook

Mini Meatballs In Saffron Sauce
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Ингредиенты

  • 8 ounce grnd pork
  • 8 ounce grnd veal
  • 4 Tbsp. minced fresh Italian parsley
  • 2 x garlic cloves chopped
  • 1 lrg egg beaten to blend
  • 1 slc French bread, 1/2" thick crust removed,
  •     soaked in water 3 min and squeezed dry
  • 1 1/2 tsp salt
  • 1/2 tsp freshly-grnd black pepper
  •     All-purpose flour as needed
  • 1/4 c. extra-virgin extra virgin olive oil
  • 1/4 c. minced onion
  • 1/2 tsp Hungarian sweet paprika
  • 1 c. low-salt chicken broth or possibly more if needed
  • 1/4 c. dry white wine
  • 1/4 tsp crumbled saffron threads

Инструкции

  1. Mix pork, veal, 1 Tbsp. parsley, half of garlic, egg, bread, 1 1/4 tsp. salt, and 1/2 tsp. pepper in medium bowl to blend. Shape meat mix into 1-inch balls. Dust meatballs with flour. Set aside.
  2. Heat oil in heavy large skillet over medium-high heat. Add in meatballs and saute/fry till browned on all sides, about 10 min. Using slotted spoon, transfer meatballs to plate.
  3. Add in onion to skillet; reduce heat to medium and saute/fry till tender, about 2 min. Stir in paprika, then 1 c. broth and wine. Return meatballs with any accumulated juices to skillet. Bring to simmer. Cover and cook till meatballs are tender, about 25 min.
  4. Uncover; add in 2 Tbsp. parsley, remaining garlic, and saffron. Simmer till sauce thickens, turning meatballs occasionally, about 10 min. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cold slightly, then cover and chill. Bring to simmer, thinning with broth if necessary.)
  5. Place meatballs with sauce on platter. Top with 1 Tbsp. parsley.
  6. This recipe yields about 32 meatballs.
  7. Comments: Redolent of garlic and saffron, these tiny meatballs are a sure hit at any tapas party.
  8. Yield: 32 meatballs