Meatballs in Saffron-Garlic Sauce

From The Kitchens of The Food Channel

Posted online January 29, 2010 | 3:18 pm

These savory meatballs will be one of the stars of your holiday party. Make plenty because they’ll go fast!

Why try? The delicious sauce offers a touch of the exotic with the flavors and aromas of saffron and paprika:

Foodie Byte: 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.

Ingredients
1/4 cup extra virgin olive oil
1 cup yellow onion, minced
1/4 cup garlic, minced
2 teaspoons paprika
3 cups chicken broth
1 1/2 cups white wine, dry
1 teaspoon saffron, crumbled
Salt, to taste
48 (2 lbs.) meatballs, purchased, fully-cooked and frozen, approx. 1″ diameter

Preparation
1. 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.
2. Stir in saffron. Add frozen meatballs, reduce heat to low, cover, and simmer an additional 15-20 minutes until meatballs are warmed through.
3. 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.[[In-content Ad]]