Meatballs In Saffron Almond Sauce Recipes

MINI MEATBALLS IN SAFFRON SAUCE

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.

MEATBALLS IN SAFFRON-ALMOND SAUCE

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.