SPANISH SAFFRON MEATBALLS
This is a great dish to make for a Tapas party. The meatballs need to be made a day ahead for the flavor to develop fully. This is a good dish for anyone doing sugar-busters or reducing carbohydrates.
Provided by An Dracon
Categories Stew
Time 2h
Yield 120 meatballs
Number Of Ingredients 21
Steps:
- Place the ground beef and ground pork into a large bowl.
- Place the sliced bread into the food processor.
- Pulse into fine bread crumbs and add to the bowl.
- Place the parsley and garlic into the food processor and pulse until finely minced and add to the bowl.
- Cut the bacon slices into 2" pieces.
- Place in the food processor with the milk, and 1 tbsp olive oil.
- Pulse until the bacon has developed a ground meat texture.
- Add the eggs and process for a few more seconds.
- Add the bacon mixture and black pepper to the bowl.
- Mix until all the ingredients are thoroughly blended.
- Form into 1" meatballs.
- You should have approximately 120 meatballs.
- Preheat the oven to 350 degrees.
- Place the meatballs on a jelly roll pan, or cake pans that have been sprayed with baking spray.
- Drizzle the meatballs with 3 tbsp of olive oil.
- Bake for 30 minutes or until lightly browned.
- Allow the meatballs to cool until easy to handle.
- Prepare the gravy; In a Dutch Oven saute the finely diced onion in 3 tbsp of olive oil.
- Once the onion has started to brown add the flour, stir, and remove from the heat.
- Add the paprika, beef broth, and stir again.
- Add the meatballs, and cook over medium low heat for approximately 30 minutes, or until the gravy has reduced and thickened slightly.
- Stir as needed to coat the meatballs, but be very gentle with the meatballs so they don't break apart.
- Allow the meatballs to cool and place in the refrigerator.
- For the very best flavor the meatballs need to be made a day ahead.
- I also like to store the meatballs in a zip-loc bag so the gravy surrounds all of the meatballs.
- This really makes the meatballs tender and flavorful.
- 45 minutes before serving; Place the remaining garlic, parsley, saffron threads, and salt in the food processor.
- Pulse until finely minced.
- Heat the meatballs and gravy, once they are warm add the saffron mixture and allow to cook for 10 more minutes.
Nutrition Facts : Calories 52.9, Fat 3.7, SaturatedFat 1.2, Cholesterol 19.7, Sodium 63.6, Carbohydrate 0.7, Fiber 0.1, Sugar 0.1, Protein 4
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