Mini Meatballs in Saffron Sauce

• 8 ounces ground pork
• 8 ounces ground veal
• 4 tablespoons chopped fresh Italian 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
• All purpose flour
• 1/4 cup extra-virgin olive oil
• 1/4 cup chopped onion
• 1/2 teaspoon Hungarian sweet paprika
• 1 cup (or more) low-salt chicken broth
• 1/4 cup dry white wine
• 1/4 teaspoon crumbled saffron threads

1. 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.
2. Shape meat mixture into 1-inch balls.
3. Dust meatballs with flour.
4. Set aside.
5. Heat oil in heavy large skillet over medium-high heat.
6. Add meatballs and saute until browned on all sides, about 10 minutes.
7. Using slotted spoon, transfer meatballs to plate.
8. Add onion to skillet; reduce heat to medium and saute until tender, about 2 minutes.
9. Stir in paprika, then 1 cup broth and wine.
10. Return meatballs with any accumulated juices to skillet.
11. Bring to simmer.
12. Cover and cook until meatballs are tender, about 25 minutes.
13. Uncover; add 2 tablespoons parsley, remaining garlic, and saffron.
14. Simmer until sauce thickens, turning meatballs occasionally, about 10 minutes.
15. Season sauce to taste with salt and pepper.
16. (Can be made 1 day ahead.
17. Cool slightly, then cover and refrigerate.
18. Bring to simmer, thinning with broth if necessary.)
19. Place meatballs with sauce on platter.
20. Top with 1 tablespoon parsley.

ground pork, ground veal, fresh italian parsley, garlic, egg, bread, salt, ground black pepper, flour, extravirgin olive oil, onion, sweet paprika, chicken broth, white wine, crumbled saffron threads

Taken from www.epicurious.com/recipes/food/views/mini-meatballs-in-saffron-sauce-107129 (may not work)