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.
