Mini Meatballs In Saffron Sauce Recipes

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.

MINI MEATBALLS

Steps:

• In a large bowl, combine beef, bacon, parsley, garlic, Parmesan, breadcrumbs, egg, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Shape mixture into 40 meatballs.
• Arrange in a single layer on a baking sheet or on 2 large plates. Freeze 1 hour. Once frozen, transfer to an airtight container or resealable plastic bag; label and date.
• To use the meatballs straight from the freezer, preheat oven to 400 degrees. Place meatballs on a rimmed baking sheet and bake until cooked through, about 15 minutes.