Mini Meatballs in Saffron Sauce

Ingredients

• 32 servings flour 
• 1.5 inch bread dry french
• 0.3 cup wine dry white
• 1 large eggs beaten to blend
• 2  garlic clove minced
• 0.5 teaspoon pepper black
• 8 ounces ground pork 
• 8 ounces ground veal 
• 8 ounces ground veal 
• 0.5 teaspoon paprika sweet
• 1 cup chicken broth ()
• 0.3 cup olive oil extra virgin extra-virgin
• 0.3 cup onion chopped
• 4 tablespoons parsley fresh italian chopped
• 0.3 teaspoon saffron threads crumbled
• 1.5 teaspoons salt 

Equipment

• bowl
• frying pan
• slotted spoon

Directions

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