Cocktail Meatballs in Saffron Sauce (Passover)

From an online post for Passover by Manischewitz. You can make it without Passover ingredients too year round. I haven't made this yet but wanted to share it. This can also be served as a main dish for about 4 servings.

• Ready In: 30 mins
• Serves: 6-8
• Yields: 32 meatballs

Ingredients

• 1  lb ground beef
• 1⁄2 cup matzo meal, crumbs called Italian Herb coating crumbs, Manischewitz makes it for Passover
• 1  small onion, minced
• 2  tablespoons fresh parsley, chopped
• 2  garlic cloves, crushed
• 1  teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 2  tablespoons  cake crumbs
• 4  tablespoons extra virgin olive oil
• 1 (10 1/2ounce) can chicken broth
• 1⁄2 teaspoon saffron thread, crumbled
•  parsley, chopped, for garnish

Directions

1. In a medium bowl, combine beef, crumbs, onion, parsley, garlic, salt, pepper and 1/4 cup water until mixture is well blended.
2. Shape into 1-inch meatballs.
3. In 12-inch skillet over medium-high heat, in 2 tablespoons of hot oil, cook half the meatballs at a time until browned on all sides, turning constantly.
4. Remove to bowl.
5. Repeat with remaining meatballs and oil.
6. Into the drippings remaining in the skillet, stir chicken broth and saffron.
7. Return meatballs and their juices to skillet.
8. Cook over high heat until boiling.
9. Cover and simmer 10 minutes or until meatballs are tender, stirring occasionally.
10. Sprinkle with fresh parsley.