Spanish Saffron Meatballs

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== Description ==
Makes 120 meatballs. 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. 
== Ingredients ==
* 2 lbs 96% lean ground beef
* 2 lbs ground pork
* 4 slices stone ground whole-wheat bread
* ½ cup tightly packed parsley
* 4 cloves garlic
* 4 slices bacon
* 4 eggs
* ¼ cup milk
* 1 tablespoon olive oil
* ¼ teaspoon black pepper
* baking cooking spray (I use olive oil Pam)
* 3 tablespoons olive oil
=== Gravy ===
* ¼ cup finely diced onions
* 3 tablespoons olive oil
* 4 teaspoons flour (I use Wondra)
* ½ teaspoon paprika
* 1 (16 ounces) can beef broth
* 4 cloves garlic
* ¼ cup tightly packed parsley
* ¾ teaspoon saffron threads
* ½ teaspoon salt
== Directions ==
# 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 °F 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.
=== 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.
=== Finishing and serving ===
# 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.
# 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.
Category:Bacon Recipes
Category:Beef Recipes
Category:Meat appetizer Recipes
Category:Meatball Recipes
Category:Pork Recipes
Category:Saffron Recipes
Category:Spanish Appetizers