Cocktail Meatballs in Tomato-Saffron Sauce (Albóndigas al Azafrán)

Name: Cocktail Meatballs in Tomato-Saffron Sauce (Albóndigas al Azafrán)
Yield: Makes 35 to 40 meatballs
Cuisine: Europe, Spanish & Portuguese
Ingredients: 2 slices, high-quality white sandwich bread, torn into small pieces; 1/3 cup, whole milk; 8 ounces, 85 percent lean ground beef; 8 ounces, ground pork; 1/2 ounce, Manchego cheese or Parmesan cheese, grated (about 1/4 cup); 2 tablespoons, minced fresh parsley leaves; 1 , large egg yolk; 1 medium, garlic clove, minced or pressed through a garlic press (about 1 teaspoon); 3/4 teaspoon, salt; 1/8 teaspoon, ground black pepper; 2 tablespoons, olive oil; 1 small, onion, minced; 1 small, tomato, cored, seeded, and chopped medium; 1 cup, low-sodium chicken broth; 1/2 cup, dry white wine; 2 , bay leaves; 1 tablespoon, minced fresh parsley leaves; 1 tablespoon, finely chopped almonds; 2 medium, garlic cloves, minced or pressed through a garlic press (about 2 teaspoons); 1/4 teaspoon, saffron threads, crumbled; 1/4 teaspoon, paprika

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When made and served for tapas, these bite-sized Spanish meatballs are often served from a cazuela (Spanish-style baking dish) swimming in a flavorful saffron-infused sauce. Our goal was to recreate this dish for the American table.

SERVESMakes 35 to 40 meatballs

Cocktail Meatballs in Tomato-Saffron Sauce (Albóndigas al Azafrán)

WHY THIS RECIPE WORKS

Albóndigas translate simply as meatballs and feature in many traditional Spanish dishes. The basics are very similar to Italian meatballs—a combination of ground meat (we like beef and pork), along with egg yolk (for richness and structure)...

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