Spanish Saffron Meatballs Recipes

SPANISH MEATBALLS

Steps:

• Add breadcrumbs, milk, and finely chopped onion to a large bowl; stir until well combined and let stand 5 minutes.
• To breadcrumb mixture, add pork, beef, eggs, salt, pepper, nutmeg and parsley. Knead mixture gently until thoroughly combined (do not overwork or your meatballs will be tough). Cover and refrigerate while you make the sauce (about 40 minutes).
• Meanwhile, in a medium saucepan heat 1 tablespoon of the olive oil over medium heat until hot. Add onion and carrot; cook and stir until softened and starting to brown, 5-7 minutes. Add paprika, tomatoes plus 1/4 cup of their juice and brandy. Increase heat to high; cook and stir 1 minute, or until reduced slightly. Stir in wine and chicken stock and bring to boil; reduce heat to medium-low. Partially cover and simmer 30 minutes, stirring occasionally. Season with salt to taste.
• Puree half of the sauce in a standard blender and return to saucepan. Or puree half of the sauce right in the saucepan with an immersion blender. Place over low heat to keep warm while you prepare the meatballs. (Add chicken stock as needed if sauce is getting too thick.)
• To make the meatballs, spread a thin layer of flour on a large plate and set a parchment lined rimmed baking sheet nearby. Use a teaspoon or 1-tablespoon scoop to portion meatball mixture into about 1 1/4-inch diameter ragged portions and place side by side on baking sheet. Gently roll each ragged portion between between cupped hands into a ball, returning meatballs to baking sheet as you go. Then gently roll each meatball in flour, shaking off any excess and return to baking sheet.
• Heat 1 tablespoon of the olive oil in a large, non-stick skillet over medium-high heat. Add half of meatballs and brown on all sides, 3 to 5 minutes. Transfer browned meatballs to bowl. Repeat with remaining olive oil and meatballs.
• Add 1/3 cup water to empty skillet; cook and stir, scraping up any brown bits and add to sauce.
• Add browned meatballs and any accumulated liquid to sauce and gently stir to combine; bring to simmer. Reduce heat to low and cover; simmer 5 to 7 minutes to cook meatballs through completely. Remove from heat to cool slightly, about 5 minutes. Transfer meatballs and sauce to cazuela or other shallow serving bowl and garnish with fresh parsley. Serve.

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.

SPANISH SAFFRON MEATBALLS

Steps:

• Place the ground beef and ground pork into a large bowl.
• Place the sliced bread into the food processor.
• Pulse into fine bread crumbs and add to the bowl.
• Place the parsley and garlic into the food processor and pulse until finely minced and add to the bowl.
• Cut the bacon slices into 2" pieces.
• Place in the food processor with the milk, and 1 tbsp olive oil.
• Pulse until the bacon has developed a ground meat texture.
• Add the eggs and process for a few more seconds.
• Add the bacon mixture and black pepper to the bowl.
• Mix until all the ingredients are thoroughly blended.
• Form into 1" meatballs.
• You should have approximately 120 meatballs.
• Preheat the oven to 350 degrees.
• Place the meatballs on a jelly roll pan, or cake pans that have been sprayed with baking spray.
• Drizzle the meatballs with 3 tbsp of olive oil.
• Bake for 30 minutes or until lightly browned.
• Allow the meatballs to cool until easy to handle.
• Prepare the gravy; In a Dutch Oven saute the finely diced onion in 3 tbsp of olive oil.
• Once the onion has started to brown add the flour, stir, and remove from the heat.
• Add the paprika, beef broth, and stir again.
• Add the meatballs, and cook over medium low heat for approximately 30 minutes, or until the gravy has reduced and thickened slightly.
• Stir as needed to coat the meatballs, but be very gentle with the meatballs so they don't break apart.
• Allow the meatballs to cool and place in the refrigerator.
• For the very best flavor the meatballs need to be made a day ahead.
• I also like to store the meatballs in a zip-loc bag so the gravy surrounds all of the meatballs.
• This really makes the meatballs tender and flavorful.
• 45 minutes before serving; Place the remaining garlic, parsley, saffron threads, and salt in the food processor.
• Pulse until finely minced.
• Heat the meatballs and gravy, once they are warm add the saffron mixture and allow to cook for 10 more minutes.