Spanish Saffron Meatballs
Description: Dive into the vibrant flavors of Spanish cuisine with these savory saffron meatballs. Perfect for a Tapas party or any occasion, these meatballs are bursting with rich flavors. Prepare them a day ahead to allow the flavors to fully develop, making them an ideal choice for busy hosts or those seeking low-carb options.
Cook Time: 1 hour
Prep Time: 1 hour
Total Time: 2 hours
Recipe Category: Stew
Keywords: Pork, Meat, Spanish, European, High Protein, Potluck, Weeknight, Oven, Small Appliance, Less than 4 Hours
Nutritional Information (per serving of 3 meatballs):
- Calories: 52.9
- Fat: 3.7g
- Saturated Fat: 1.2g
- Cholesterol: 19.7mg
- Sodium: 63.6mg
- Carbohydrates: 0.7g
- Fiber: 0.1g
- Sugar: 0.1g
- Protein: 4g
Recipe Yield: Approximately 120 meatballs
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | Lean ground beef |
| 2 | Ground pork |
| 4 | Slices of bacon |
| 1/2 | Bunch of parsley |
| 4 | Garlic cloves |
| 4 | Eggs |
| 4 | Slices of bread |
| 1/4 | Cup of milk |
| 1 | Onion |
| 1/4 | Cup of olive oil |
| 1 | Teaspoon black pepper |
| 1/4 | Cup of flour |
| 3 | Cups beef broth |
| 1/2 | Teaspoon paprika |
| 1/2 | Teaspoon saffron threads |
| 1 | Teaspoon salt |
Instructions:
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Begin by placing the ground beef and ground pork into a large mixing bowl.
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Next, place the slices of bread into a food processor and pulse them into fine bread crumbs. Add these crumbs to the mixing bowl.
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Now, add the parsley and garlic cloves into the food processor and pulse until finely minced. Add this mixture to the mixing bowl.
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Cut the bacon slices into 2-inch pieces and place them in the food processor along with the milk and 1 tablespoon of olive oil. Pulse until the bacon resembles a ground meat texture.
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Add the eggs to the bacon mixture in the food processor and process for a few more seconds until well combined.
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Transfer the bacon and egg mixture to the mixing bowl, along with black pepper. Mix until all ingredients are thoroughly blended.
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Form the mixture into 1-inch meatballs, making approximately 120 meatballs in total.
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Preheat your oven to 350°F (175°C). Place the meatballs on a jelly roll pan or cake pans that have been sprayed with baking spray.
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Drizzle the meatballs with 3 tablespoons of olive oil. Bake for 30 minutes or until lightly browned.
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Once baked, allow the meatballs to cool until they are easy to handle.
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While the meatballs are cooling, prepare the gravy. In a Dutch oven, sauté the finely diced onion in 3 tablespoons of olive oil until it starts to brown.
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Add the flour to the onions, stir well, and remove from the heat.
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Stir in the paprika and beef broth, then add the meatballs to the Dutch oven. Cook over medium-low heat for approximately 30 minutes, or until the gravy has reduced and thickened slightly.
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Be gentle when stirring to avoid breaking apart the meatballs. Once cooked, allow the meatballs to cool before refrigerating.
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For the best flavor, refrigerate the meatballs overnight. Storing them in a zip-lock bag allows the gravy to surround and tenderize the meatballs, enhancing their flavor.
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When ready to serve, 45 minutes before, place the remaining garlic, parsley, saffron threads, and salt in the food processor. Pulse until finely minced.
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Heat the meatballs and gravy until warm, then add the saffron mixture. Allow it to cook for an additional 10 minutes to infuse the flavors.
Serve these Spanish saffron meatballs warm and enjoy the burst of flavors that will transport you to the heart of Spain! 🇪🇸
