How to make it

  • For the meatballs: In a large bowl, mash the bread and milk together to form a smooth paste.
  • Add the ground meats, Manchego, parsley, yolk, garlic, salt, and pepper to the mashed bread and mix until uniform.
  • Shape the mixture into 1/2-inch-round meatballs (1 teaspoon per meatball; you should have 35 to 40 meatballs).
  • Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering.
  • Add half of the meatballs and brown on all sides, about 10 minutes.
  • Transfer the meatballs to a paper towel-lined plate and repeat with the remaining meatballs.
  • Discard all but 1 tablespoon of the oil left in the skillet.
  • For the sauce: Add the onion to the oil left in the skillet and cook over medium heat, scraping up any browned bits, until very soft and lightly browned, 6 to 9 minutes.
  • Stir in the tomato and cook for 1 minute.
  • Stir in the broth, wine, and bay leaves, then carefully return the meatballs to the skillet.
  • Cover and simmer until the meatballs are just cooked through, 5 to 10 minutes.
  • While the meatballs cook, mash together the parsley, almonds, garlic, saffron, paprika, 1/8 teaspoon salt, and a pinch pepper.
  • When the meatballs are cooked, remove and discard the bay leaves.
  • Stir the saffron mixture into the sauce and season with salt and pepper to taste.
  • Transfer the meatballs and sauce to a serving dish and serve immediately.

Reviews & Comments 4

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    " It was excellent "
    rml ate it and said...
    I'm planning on serving this with slices of crusty bread - for dinner. Thank you for a beautiful post!
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  • legoflamb 12 years ago
    Amazing! Delightful recipe. I may invite some friends over simply so I can serve hor'dourves.
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    " It was excellent "
    kukla ate it and said...
    This sounds devine! Parmesan or Manchego (YUM!) in the meatballs?? Lots of garlic? Tomato, wine, bay saffron....YUM!! Great ost, Adacowan :) Thank you!
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    " It was excellent "
    stacip ate it and said...
    My kind of dish!
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