Mini Meatballs In Saffron Sauce Recipes

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl or mixer, thoroughly mix the beef, pork, breadcrumbs, milk, parsley, eggs, garlic, onion and some salt and pepper. Chill in the refrigerator for 30 minutes.
• Shape into meatballs and place on a foil-lined shallow baking pan. Bake 30 minutes for medium or 25 minutes for bite-size. Stick toothpicks in the finished meatballs to serve as an appetizer.

Steps:

• Make the sauce: Heat oil over medium-high heat in a wide, heavy bottomed saucepan. Add onion and cook without browning until softened, about 5 minutes. Add garlic, tomato paste, cinnamon and saffron, and stir well to incorporate. Season generously with salt and pepper, and allow to sizzle for 1 minute more. Add broth and simmer gently for 5 minutes. May be made several hours in advance, up to a day.
• Make the meatballs: Put bread cubes and milk in a small bowl. Leave bread to soak until softened, about 5 minutes, then squeeze dry.
• In a mixing bowl, put squeezed-out bread, ground meat and egg. Add salt, pepper, garlic, nutmeg, ginger, turmeric, paprika, cayenne, cloves, coriander and cumin. Mix well with hands to distribute seasoning. Add 2 tablespoons each of parsley, cilantro and scallion, and knead for a minute. May be prepared several hours in advance, up to a day.
• With hands, roll mixture into small round balls about the size of a quarter. Dust balls lightly with flour. Heat a few tablespoons of oil, or a quarter-inch depth, over medium-high heat and fry meatballs until barely browned, about 2 minutes per side. Drain and blot on paper towel. Simmer meatballs in saffron-tomato sauce, covered, over medium heat for about 20 minutes, until tender.
• Meanwhile, make the couscous, if desired: Cook according to package directions, fluff gently and stir in butter and raisins. Season with salt and cinnamon, and toss well.
• Garnish meatballs with remaining parsley, cilantro and scallion. Serve with couscous and roasted tomatoes if desired.

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.