Cocktail Meatballs in Tomato-Saffron Sauce
Ingredients
- MEATBALLS
- 2 slices hearty white sandwich bread, torn into small pieces
- 1/3 c whole milk
- 8 oz 85% lean ground beef
- 8 oz ground pork
- 1/4 c grated Manchego or Parmesan cheese
- 2 T minced fresh parsley
- 1 large egg yolk
- 1 garlic clove, minced
- 3/4 t salt
- 1/8 t pepper
- 2 T olive oil
- SAUCE
- 1 small onin, chopped fine
- 1 small tomato, cored, seeded, and chopped medium
- 1/4 t saffrom threads, crumbled
- 1/4 t paprika
- 1 c low-sodium chicken broth
- 1/2 c dry white wine
- 1 T minced fresh parsley
- 1 T finely chopped almonds
- 1 garlic cloves, minced
- 1/8 t salt
- Pinch pepper
Instructions
- 1. FOR THE MEATBALLS: In large bowl, mash bread and milk together to form smooth paste. Add ground beef, ground pork, Manchego, parsley, egg yolk, garlic, salt, and pepper and mix with hands until uniform. Shape into 40 1 inch round meatballs, about 1 T each. (Meatballs can be refrigerated for up to 2 days.)
- 2. Heat oil in 12 inch nonstick skillet over medium-high heat until shimmering. Add half of meatballs and brown on all sides, 9 to 10 minutes; transfer to paper towel-lined plate. Repeat with remaining meatballs; transfer to plate.
- 3. FOR THE SAUCE: Discard all but 1 T fat left in skillet. Add onion and cook over medium heat, scraping up browned bits, until very soft and lightly browned, 6 to 9 minutes. Stir in tomato, saffron, and paprika and cook for 1 minute. Stir in broth and wine. (Sauce can be held in skillet for up to 2 hrs; return to simmer and add water as needed to adjust consistency.)
- 4. Carefully add meatballs to skillet, cover, and simmer until just cooked through, about 10 minutes. Combine parsley, almonds, garlic, salt and pepper in bowl. Gently stir parsley mixture into skillet. Transfer meatballs and sauce to serving dish and serve.
Instructions
- 1. FOR THE MEATBALLS: In large bowl, mash bread and milk together to form smooth paste. Add ground beef, ground pork, Manchego, parsley, egg yolk, garlic, salt, and pepper and mix with hands until uniform. Shape into 40 1 inch round meatballs, about 1 T each. (Meatballs can be refrigerated for up to 2 days.)
- 2. Heat oil in 12 inch nonstick skillet over medium-high heat until shimmering. Add half of meatballs and brown on all sides, 9 to 10 minutes; transfer to paper towel-lined plate. Repeat with remaining meatballs; transfer to plate.
- 3. FOR THE SAUCE: Discard all but 1 T fat left in skillet. Add onion and cook over medium heat, scraping up browned bits, until very soft and lightly browned, 6 to 9 minutes. Stir in tomato, saffron, and paprika and cook for 1 minute. Stir in broth and wine. (Sauce can be held in skillet for up to 2 hrs; return to simmer and add water as needed to adjust consistency.)
- 4. Carefully add meatballs to skillet, cover, and simmer until just cooked through, about 10 minutes. Combine parsley, almonds, garlic, salt and pepper in bowl. Gently stir parsley mixture into skillet. Transfer meatballs and sauce to serving dish and serve.
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