Tiny meatballs in saffron sauce

8 ounces ground pork

8 ounces ground veal

1 (1-ounce) slice finely chopped bacon or pancetta

2 tablespoons chopped fresh italian parsley

8 minced garlic cloves

3 tablespoons white rib only, chopped lettuce

1 large, lightly beaten egg

1 (4-ounce) slice crust removed, soaked in water and squeezed water 3 minutes and squeezed dry

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

All purpose flour

3 tablespoons extra-virgin olive oil

1/4 cup minced onion

1/2 teaspoon Hungarian sweet paprika

1/2 cup (or more) low-salt chicken broth

2 tablespoons dry white wine

1/4 teaspoon crumbled saffron threads

In a bowl mix together lightly the veal, pork, bacon, half of the garlic, I Tbs parsley, lettuce, egg, bread, salt and pepper. Form into balls no bigger than 1 inch. Dust with flour.

Heat the oil in a shallow casserole large enough for all the meatballs. brown the meatballs well on all sides and set aside.

Add the onion to pan and sauté until wilted. 

Sprinkle in 1 teaspoon of flour and paprika and cook for one minute.

Add broth, wine bring to a boil, add back meatballs, cover and simmer until done or approximately 25-30 minutes (internal temp of 140)

When meatballs are almost done, mash together the remaining garlic, parsley, saffron and a little salt. 

Stir into meatballs, sprinkle with parsley and serve.

Chef's notes