I'd suggest looking at Spanish cuisine.
This recipe uses a really small amount of saffron, but they're the best meatballs I've ever eaten. I got it from a tapas class put on by Carol Tabone. (Be prepared for sticker shock when you go to buy the saffron.
)
Basque-Style Meatballs with Asparagus* 1/2 pound asparagus
* 1 pound ground veal
* 1/2 pound ground pork
* 3/4 c. fresh breadcrumbs, soaked in 1/3 c. milk
* 1 heart of ettuce (romaine hearts), finely chopped
* 2 T. finely chopped onion
* 1 egg
* salt + pepper, to taste
* flour for dredging
* oil for frying
* 3 T. dry white wine
* 1 clove garlic, finely chopped
* 1 two pound can peeled tomatoes, drained + chopped
* pinch sugar
Also... mash in a mortar:
* 1 clove garlic
* 2-3 strands of saffron* 1 heaping t. finely chopped parsley
Cook asparagus in boiling salted water until crisp-tender, 3-6 min. Remove from heat, drain, and refresh under cold water, reserving 3 T. of the cooking liquid. Drain well. Cut into 2-inch pieces, and set aside.
In a large bowl, combine veal, pork, soaked breadcrumbs, lettuce, 1/2 the onion, the egg, and salt + pepper (to taste). Mix well. Using a tablespoon, measure out portions of the mixture about the size of a large walnut, and form into balls. Dredge the meatballs in the flour, shaking off any excess, and set aside.
Pour the oil into a large skillet to 1/4-inch deep, and heat. Fry the meatballs in hot oil until evenly browned. (Hint: Cook one test meatball, and adjust the seasoning before frying the whole batch).
Place only one layer of meatballs in the skillet at a time, and add more oil as needed. Drain the meatballs on paper towels, place in a casserole or baking dish, and set aside.
In the remaining oil used to fry the meatballs, sauté the other 1/2 of the onion until golden. Add the reserved cooking liquid from the asparagus, and the white wine. Mix well, and pour over the meatballs.
Preheat oven to 350 degrees. Heat 3 T. of oil in a clean skillet. Add the garlic and sauté until golden. Add the tomatoes and sauté for 10 minutes. Season with salt and sugar. Pour sauce over meatballs. Cover with lid or foil, and bake for 30 minutes.
Remove casserole from oven and stir-in the mashed garlic, saffron, and parsley mixture, along with the asparagus. Return to oven, and bake 5 minutes longer. Remove and serve.
FC
