Spanish Saffron Meatballs

"This is a great dish to make for a Tapas party. The meatballs need to be made a day ahead for the flavor to develop fully. This is a good dish for anyone doing sugar-busters or reducing carbohydrates."
photo by a user photo by a user
Ready In:
120 meatballs




  • Place the ground beef and ground pork into a large bowl.
  • Place the sliced bread into the food processor.
  • Pulse into fine bread crumbs and add to the bowl.
  • Place the parsley and garlic into the food processor and pulse until finely minced and add to the bowl.
  • Cut the bacon slices into 2" pieces.
  • Place in the food processor with the milk, and 1 tbsp olive oil.
  • Pulse until the bacon has developed 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 into 1" meatballs.
  • You should have approximately 120 meatballs.
  • Preheat the oven to 350 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 easy to handle.
  • Prepare the gravy; In a Dutch Oven saute 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, beef broth, and stir again.
  • Add the meatballs, and cook over medium low heat for approximately 30 minutes, or until the gravy has reduced and thickened slightly.
  • Stir as needed to coat the meatballs, but be very gentle with the meatballs so they don't break apart.
  • Allow the meatballs to cool and place in the refrigerator.
  • For the very best flavor the meatballs need to be made a day ahead.
  • I also like to store the meatballs in a zip-loc bag so the gravy surrounds all of the meatballs.
  • This really makes the meatballs tender and flavorful.
  • 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.

Questions & Replies

default avatar
Got a question? Share it with the community!


Have any thoughts about this recipe? Share it with the community!


<img src="" border="0" alt="Photobucket"> I live on the edge of the Dallas / Fort Worth metroplex. The town I am in has less than 6,000 residents yet I am only a 20 minute drive from Whole Foods and Central Market. We also have an abundance of Indo-European and Oriental stores. All the great places to explore for all the unusual foods you see on cooking shows. Central Market even has "famous" chefs giving cooking classes. I plan to take the Sushi making classes Spring 2003. The only thing we need to make this area perfect is for Katz Deli from Houston to open a place right around the corner from me, their chopped liver is to die for. On the same corner a great Mystery book store like the Murder by the Book they have in Houston. Then if the local restaurants would learn how to cook better I would be in Seventh Heaven. Gee, am I opinionated or what! I collect cook books, love to read, and I am planning on teaching myself how to sew in 2003.
View Full Profile

Find More Recipes