Redolent of garlic and saffron, these tiny meatballs are a sure hit at any tapas party.
Makes about 32.
- 8ounces ground pork
- 8ounces ground veal
- 4tablespoons chopped fresh italian parsley
- 2garlic cloves, minced
- 1large egg, beaten to blend
- 11/2-inch-thick slice french bread, crust removed, soaked in water3 minutes and squeezed dry
- 1 1/2teaspoons salt
- 1/2teaspoon ground black pepper
- all purpose flour1/4cup extra-virgin olive oil
- 1/4cup chopped onion
- 1/2teaspoon hungarian sweet paprika
- 1cup (or more) low-salt chicken broth
- 1/4cup dry white wine
- 1/4teaspoon crumbled saffron threads
DIRECTIONS 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.