Spiced Meatballs in Saffron Garlic Sauce

Spiced Meatballs in Saffron Garlic Sauce

Spiced Meatballs in Saffron Garlic Sauce

Yield: Makes 36 meatballs


Ingredients

½ lb. ground beef
½ lb. ground pork
2 slices country bread, crusts removed, soaked in water and squeezed dry
1 lg. egg, lightly beaten
3 cloves garlic, 1 minced and 2 whole
¼ cup shallot, finely minced
1 tsp. kosher salt
½ tsp. ground cumin
Dash cayenne pepper
Freshly ground black pepper
Freshly grated nutmeg
All purpose flour
Olive oil for sautéing
½ cup dry white wine
½ cup tomatoes; peeled, seeded and diced
Pinch saffron threads
2 Tbsp. Italian parsley, minced


Preparation

Oven Temperature: 550-580 degrees

Flame Height: 5

In a bowl mix the bread, meats, egg, minced garlic, 2 Tbsp. of the shallot, ½ tsp. of the salt, cumin, cayenne, black pepper and nutmeg. Form into 1-in. balls and dust with flour.

Heat a large aluminum skillet in the center of the oven for 5 minutes. Cover the bottom of the pan with oil and add as many meatballs as will fit comfortably without overcrowding. Cook in the center of the oven for 3 or 4 minutes, shaking the pan as necessary to brown the meatballs well on all sides. Remove to a tagine, cazuela or covered baking dish and repeat with remaining meatballs.

Add wine to skillet and scrape to remove any browned bits. Add tomatoes and remaining shallots and simmer in the center of the oven for 5 minutes. Pour over meatballs.

Flame Height: 2

 Cover with lid or aluminum foil and return to the doorway of the oven and bake for about 8 minutes, rotating baking dish 180 degrees halfway through.

Using a mortar and pestle, crush the remaining 2 garlic cloves with the saffron threads and remaining ½ tsp. salt. Stir this mixture into meatballs and serve garnished with parsley.



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