Meatballs in Saffron-Garlic Sauce
From lillyann 15 years ago
- 50 minutes to make
- Serves 15
The delicious sauce offers a touch of the exotic with the flavors and aromas of saffron and paprika. An easy way to jazz up frozen meatballs at the grocery store. The sauce can be made up to 2 days in advance and re-heated with the meatballs before serving. Read more These savory meatballs will be one of the stars of your holiday party. Make plenty because they’ll go fast! See less
Ingredients
- 1/4 cup extra virgin olive oil shopping list
- 1 cup yellow onion, minced shopping list
- 1/4 cup garlic, minced shopping list
- 2 teaspoons paprika shopping list
- 3 cups chicken broth shopping list
- 1 1/2 cups white wine, dry shopping list
- 1 teaspoon saffron, crumbled shopping list
- salt, to taste shopping list
- 48 (2 lbs.) meatballs, purchased, fully-cooked and frozen, approx. 1″ diameter shopping list
How to make it
- Heat oil in a large Dutch Oven or stock pot over medium heat. Add onion and cook until softened, about 10 minutes. Add garlic and cook until fragrant, another 2-3 minutes.
- Add paprika, chicken broth and wine. Increase heat to high and bring to a boil. Reduce heat and simmer until reduced to 2 cups, approximately 30 minutes.
- Stir in saffron. Add frozen meatballs, reduce heat to low, cover, and simmer an additional 15-20 minutes until meatballs are warmed through.
- Remove meatballs from sauce with a slotted spoon and place on serving tray. Taste sauce and adjust seasoning to taste. Drizzle sauce over meatballs and serve.
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