Cocktail Meatballs in Tomato-Saffron Sauce (Albóndigas al Azafrán)

Name: Cocktail Meatballs in Tomato-Saffron Sauce (Albóndigas al Azafrán)
Yield: Makes 35 to 40 meatballs
Cuisine: Europe, Spanish & Portuguese
Ingredients: 2 slices, high-quality white sandwich bread, torn into small pieces; 1/3 cup, whole milk; 8 ounces, 85 percent lean ground beef; 8 ounces, ground pork; 1/2 ounce, Manchego cheese or Parmesan cheese, grated (about 1/4 cup); 2 tablespoons, minced fresh parsley leaves; 1 , large egg yolk; 1 medium, garlic clove, minced or pressed through a garlic press (about 1 teaspoon); 3/4 teaspoon, salt; 1/8 teaspoon, ground black pepper; 2 tablespoons, olive oil; 1 small, onion, minced; 1 small, tomato, cored, seeded, and chopped medium; 1 cup, low-sodium chicken broth; 1/2 cup, dry white wine; 2 , bay leaves; 1 tablespoon, minced fresh parsley leaves; 1 tablespoon, finely chopped almonds; 2 medium, garlic cloves, minced or pressed through a garlic press (about 2 teaspoons); 1/4 teaspoon, saffron threads, crumbled; 1/4 teaspoon, paprika

Appetizers
Europe
Spanish & Portuguese
Meat
Beef
Pork

When made and served for tapas, these bite-sized Spanish meatballs are often served from a cazuela (Spanish-style baking dish) swimming in a flavorful saffron-infused sauce. Our goal was to recreate this dish for the American table.

SERVES Makes 35 to 40 meatballs

Cocktail Meatballs in Tomato-Saffron Sauce (Albóndigas al Azafrán)

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