MINI MEATBALLS IN SAFFRON SAUCE
Categories Pork Sauté Veal Saffron White Wine Fall Bon Appétit
Yield Makes about 32
Number Of Ingredients 15
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.
MEATBALLS IN SAFFRON-ALMOND SAUCE
Make and share this Meatballs in Saffron-Almond Sauce recipe from Food.com.
Provided by JustJanS
Categories Pork
Time 1h5m
Yield 36 meatballs
Number Of Ingredients 24
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.
Nutrition Facts : Calories 103.3, Fat 8.4, SaturatedFat 2.1, Cholesterol 20.7, Sodium 95.5, Carbohydrate 1.6, Fiber 0.2, Sugar 0.2, Protein 4.6
MEATBALLS IN SAFFRON-ALMOND SAUCE
Because of the rare nature of this spice and the careful handpicking required, saffron is quite expensive and packaged in very small (.5 to 1 gram) sizes. It lends a distinctive flavor to dishes.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees.
- Place 2 bread slices in a food processor; process 30 seconds or until crumbs are fine. Combine the breadcrumbs, beef, and next 8 ingredients (beef through egg) in a bowl. Shape mixture into 24 (1-inch) meatballs. Place meatballs on a broiler pan coated with cooking spray.
- Bake at 350 degrees for 17 minutes or until browned. Combine 1 bread slice, almonds, and next 6 ingredients (almonds through garlic) in a food processor, and process until smooth. Spoon mixture into a skillet; add broth, and bring to a boil over medium-high heat. Add meatballs; reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally. Sprinkle with parsley, if desired.
Nutrition Facts : Calories 176.3 calories, Carbohydrate 6.3 g, Cholesterol 63.5 mg, Fat 8.8 g, Fiber 1.2 g, Protein 14.6 g, SaturatedFat 2.5 g, Sodium 230.2 mg, Sugar 1.3 g
TINY SPANISH MEATBALLS IN ALMOND SAUCE
Make and share this Tiny Spanish Meatballs in Almond Sauce recipe from Food.com.
Provided by Julie Bs Hive
Categories Meat
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- MEATBALLS:.
- Place bread in a bowl and add water. Let soak for 5 minutes. Using your hands, squeeze out the water and return the bread to the dried bowl. Add pork, onion, garlic, parsley and egg. Season with nutmeg, salt and pepper. Knead the ingredients well to form a smooth mix.
- Spread flour on a plate and with floured hands, shape the mixture into 30 balls, then roll each again in flour until coated.
- Heat the olive oil in a large, heavy-bottom skillet. Add meatballs and cook for 4-5 minutes or until browned on all sides. Remove meatballs and reserve.
- MAKE SAUCE:.
- Heat oil in same skillet in which the meatballs were fried. Break the bread into pieces, then add to the skillet with the almonds and cool gently until the bread and almonds are golden brown. Add the garlic and fry for an additional 30 seconds. Pour in the wine and boil for 1-2 minutes. Season to taste. Cool.
- Transfer the almond mixture to a food processor. Pour in the vegetable stock and process the mixture until smooth. Return to skillet.
- Add meatballs and simmer 25 minutes or until tender. Taste and season if necessary.
- transfer all to serving dish. Add a squeeze of lemon juice and sprinkle with parsley to garnish. Serve piping hot with crusty bread for mopping up the almond sauce.
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- Start by making the ground meat mixture. In a large bowl, combine the eggs, 2 minced garlic cloves, a handful of minced parsley, the milk, salt, pepper, and breadcrumbs. Add more breadcrumbs if necessary to be able to form the meatballs.
- Refrigerate the mixture for a few hours, or overnight. Make sure it's covered in clingfilm, with the plastic touching the meat directly. You can skip this step, but may have to add more breadcrumbs and the meatballs may not be as flavorful.
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