Spanish Saffron Meatballs

Spanish Saffron Meatballs Recipe from Spain - Ingredients, Directions

Region / culture: Spain | Servings: 10

Introduction

Spanish Saffron Meatballs are a delicious and flavorful dish that combines ground beef and pork with a variety of herbs and spices. These meatballs are then cooked in a rich and savory gravy that is infused with saffron, giving them a unique and exotic flavor.

History

The origins of Spanish Saffron Meatballs can be traced back to Spain, where meatballs are a popular dish. The addition of saffron to the gravy adds a luxurious touch to the dish, making it a favorite among those who enjoy Spanish cuisine.

Ingredients

2 lb (907 g) 96% lean ground beef
2 lb (907 g) ground pork
4 slices stone ground whole-wheat bread
0.5 cup tightly packed parsley
4 cloves garlic
4 slices bacon
4 eggs
0.25 cup milk
1 tbsp olive oil
0.25 tsp black pepper
baking cooking spray (I use olive oil Pam)
3 tbsp olive oil

Gravy

0.25 cup finely diced onions
3 tbsp olive oil
4 tsp flour (I use Wondra)
0.5 tsp paprika
1 (16 oz (454 g)) can beef broth
4 cloves garlic
0.25 cup tightly packed parsley
0.75 tsp saffron threads
0.5 tsp salt

How to prepare

Place the ground beef and ground pork into a large bowl.
Place the sliced bread into the food processor. Pulse until fine bread crumbs form and add them to the bowl.
Place the parsley and garlic into the food processor and pulse until finely minced. Add them to the bowl.
Cut the bacon slices into 2" pieces.
Place the bacon pieces in the food processor with the milk and 1 tbsp olive oil. Pulse until the bacon reaches a ground meat texture.
Add the eggs and process for a few more seconds.
Add the bacon mixture and black pepper to the bowl. Mix until all the ingredients are thoroughly blended.
Form the mixture into 1" meatballs. You should have approximately 120 meatballs.
Preheat the oven to 350°F (177°C) degrees.
Place the meatballs on a jelly roll pan or cake pans that have been sprayed with baking spray.
Drizzle the meatballs with 3 tbsp of olive oil.
Bake for 30 minutes or until lightly browned.
Allow the meatballs to cool until they are easy to handle.

Gravy

In a Dutch Oven, sauté the finely diced onion in 3 tbsp of olive oil.
Once the onion has started to brown, add the flour, stir, and remove from the heat.
Add the paprika and beef broth, and stir again.

Finishing and serving

Add the meatballs and cook over medium-low heat for approximately 30 minutes, or until the gravy has reduced and slightly thickened.
Stir as needed to coat the meatballs, but be very gentle with them to prevent breaking apart.
Allow the meatballs to cool and place them in the refrigerator.
45 minutes before serving, place the remaining garlic, parsley, saffron threads, and salt in the food processor.
Pulse until finely minced.
Heat the meatballs and gravy. Once they are warm, add the saffron mixture and allow to cook for 10 more minutes.

Variations

For a lighter version, you can use ground turkey or chicken instead of beef and pork. You can also add additional herbs and spices to the meatball mixture for extra flavor.

Cooking Tips & Tricks

When forming the meatballs, be sure to handle the mixture gently to prevent them from becoming tough. Additionally, make sure to cook the meatballs in batches to ensure they brown evenly and do not overcrowd the pan.

Serving Suggestions

Spanish Saffron Meatballs can be served over rice or with crusty bread to soak up the delicious gravy. They also pair well with a side salad or roasted vegetables.

Cooking Techniques

The meatballs can be baked in the oven instead of pan-frying for a healthier option. You can also use a slow cooker to simmer the meatballs in the gravy for a few hours for a more tender result.

Ingredient Substitutions

If you do not have saffron, you can substitute it with turmeric for a similar color and flavor. You can also use gluten-free bread crumbs for a gluten-free version of this recipe.

Make Ahead Tips

You can prepare the meatballs and gravy ahead of time and store them in the refrigerator for up to 2 days before reheating and serving.

Presentation Ideas

Serve the Spanish Saffron Meatballs in a decorative serving dish garnished with fresh parsley or saffron threads for an elegant presentation.

Pairing Recommendations

Spanish Saffron Meatballs pair well with a glass of Spanish red wine or a refreshing sangria. They also go well with a side of Spanish rice or patatas bravas.

Storage and Reheating Instructions

Leftover Spanish Saffron Meatballs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Spanish Saffron Meatballs contains approximately 300 calories.

Carbohydrates

Each serving of Spanish Saffron Meatballs contains approximately 5 grams of carbohydrates.

Fats

Each serving of Spanish Saffron Meatballs contains approximately 15 grams of fats.

Proteins

Each serving of Spanish Saffron Meatballs contains approximately 20 grams of proteins.

Vitamins and minerals

Spanish Saffron Meatballs are a good source of iron, vitamin B12, and zinc.

Alergens

This recipe contains dairy (milk) and gluten (bread crumbs).

Summary

Spanish Saffron Meatballs are a protein-rich dish that is relatively low in carbohydrates. They are a good source of essential nutrients such as iron and vitamin B12.

Summary

Spanish Saffron Meatballs are a delicious and comforting dish that is perfect for a cozy dinner at home. With a rich and flavorful gravy infused with saffron, these meatballs are sure to impress your family and friends. Enjoy this Spanish-inspired dish with a glass of wine and good company for a memorable meal.

How did I get this recipe?

The memory of finding this recipe for the first time is a special one. It was a hot summer day, and I was rummaging through an old dusty box of cookbooks that my grandmother had passed down to me. As I flipped through the yellowed pages, my eyes landed on a faded, handwritten recipe for Spanish Saffron Meatballs. I had never heard of this dish before, but something about it piqued my interest.

I remembered my grandmother telling me stories about her travels to Spain, and how she had learned to make traditional dishes from the locals. Could this recipe have been one of those treasures she brought back with her? I decided to give it a try and see if I could recreate the flavors she had experienced so many years ago.

The ingredients were simple, yet exotic. Ground beef, breadcrumbs, garlic, onion, and of course, the star of the dish – saffron. I had never cooked with saffron before, but I knew it was a prized spice that added a rich flavor and vibrant color to any dish. As I gathered the ingredients and began to mix them together, the aroma of garlic and saffron filled the air, transporting me to a bustling market in Spain.

I shaped the mixture into small meatballs and placed them in a sizzling pan, watching as they browned and released their savory scent. In a separate pot, I simmered a fragrant tomato sauce with more saffron, paprika, and a touch of sherry to create a velvety base for the meatballs to nestle in.

As the meatballs cooked, I couldn't help but think of my grandmother and the adventures she must have had while learning to make this dish. I imagined her standing in a sun-drenched kitchen, surrounded by laughing locals who shared their culinary secrets with her. The thought made me smile as I stirred the sauce and tasted it for seasoning.

When the meatballs were done, I plated them on a bed of saffron-infused rice and spooned the tomato sauce over the top. The colors were vibrant – golden meatballs nestled in a pool of crimson sauce, flecked with threads of saffron that shimmered in the light. I couldn't wait to taste the fruits of my labor and see if I had captured the essence of Spain in this humble dish.

I took a bite and closed my eyes, savoring the flavors that danced on my tongue. The meatballs were tender and juicy, infused with the warmth of saffron and the earthy notes of garlic and onion. The sauce was tangy and sweet, with a subtle kick of paprika that lingered on my palate. It was a symphony of flavors that transported me back to a time and place I had never been, yet felt so familiar.

As I sat at the table, savoring each bite of my Spanish Saffron Meatballs, I felt a deep sense of gratitude for my grandmother and the legacy of culinary knowledge she had passed down to me. It was a reminder that food has the power to connect us to our past, to our loved ones, and to the world at large. And in that moment, I knew that this recipe would become a cherished part of my own culinary repertoire, to be shared with future generations and enjoyed for years to come.