Dacor Range Cooking - Manual (Page 27)

Mini Meatballs in Saffron Sauce
8 ounces ground pork
8 ounces ground veal or beef
1/4 cup chopped flat leaf parsley
2 garlic cloves, minced
1 large egg, beaten to blend
1 1/2-inch-thick slice French bread, crust removed, soaked in water 3 minutes and squeezed dry
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 cup all purpose flour
1/4 cup extra-virgin olive oil
1/4 cup chopped white onion
1/2 teaspoon Hungarian sweet paprika
1-cup low salt chicken broth
1/4 cup dry white wine
1/4 teaspoon crumbled saffron threads
Mix pork, veal or beef, 1 Tablespoon parsley, half of the garlic, egg, bread, 1 1/4 teaspoon pepper in medium bowl to blend. Shape meat mixture
into 1-inch balls. Dust 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 a 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.
Makes about 30 meatballs.
RECIPES
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