Spanish Saffron Meatballs Recipe

Posted by
Rate It!
Spanish Saffron Meatballs
Add your photo!
Ingredients
21
Count
Nutrition
8612
Calories
Total time
120
Minutes
Comments Print recipe

Ingredients:

  • 2 lbs 96% lean ground beef
  • 1/2 cup tightly packed parsley
  • 4 cloves garlic
  • 4 slices bacon
  • 4 eggs
  • 1/4 cup milk
  • 1 tbsp olive oil
  • 1/4 tsp black pepper
  • 3 tbsp olive oil
  • 1/4 cup finely diced onion
  • 3 tbsp olive oil
  • 1/2 tsp paprika
  • 1 (16 oz) can beef broth
  • 4 cloves garlic
  • 1/3 cup tightly packed parsley
  • 1/2 tsp salt

Directions:

  1. Place the ground beef and ground pork into a large bowl.
  2. Place the sliced bread into the food processor.
  3. Pulse into fine bread crumbs and add to the bowl.
  4. Place the parsley and garlic into the food processor and pulse until finely minced and add to the bowl.
  5. Cut the bacon slices into 2 pieces.
  6. Place in the food processor with the milk, and 1 tbsp olive oil.
  7. Pulse until the bacon has developed a ground meat texture.
  8. Add the eggs and process for a few more seconds.
  9. Add the bacon mixture and black pepper to the bowl.
  10. Mix until all the ingredients are thoroughly blended.
  11. Form into 1 meatballs.
  12. You should have approximately 120 meatballs.
  13. Preheat the oven to 350 degrees.
  14. Place the meatballs on a jelly roll pan, or cake pans that have been sprayed with baking spray.
  15. Drizzle the meatballs with 3 tbsp of olive oil.
  16. Bake for 30 minutes or until lightly browned.
  17. Allow the meatballs to cool until easy to handle.
  18. Prepare the gravy; In a Dutch Oven saute the finely diced onion in 3 tbsp of olive oil.
  19. Once the onion has started to brown add the flour, stir, and remove from the heat.
  20. Add the paprika, beef broth, and stir again.
  21. Add the meatballs, and cook over medium low heat for approximately 30 minutes, or until the gravy has reduced and thickened slightly.
  22. Stir as needed to coat the meatballs, but be very gentle with the meatballs so they don't break apart.
  23. Allow the meatballs to cool and place in the refrigerator.
  24. For the very best flavor the meatballs need to be made a day ahead.
  25. I also like to store the meatballs in a zip-loc bag so the gravy surrounds all of the meatballs.
  26. This really makes the meatballs tender and flavorful.
  27. 45 minutes before serving; Place the remaining garlic, parsley, saffron threads, and salt in the food processor.
  28. Pulse until finely minced.
  29. Heat the meatballs and gravy, once they are warm add the saffron mixture and allow to cook for 10 more minutes.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 8612.21 Kcal (36058 kJ)
Calories from fat 7222.62 Kcal
% Daily Value*
Total Fat 802.51g 1235%
Cholesterol 1868.8mg 623%
Sodium 3654.71mg 152%
Potassium 3820.89mg 81%
Total Carbs 31.5g 10%
Sugars 5.02g 20%
Dietary Fiber 3.23g 13%
Protein 319.53g 639%
Vitamin C 10.7mg 18%
Iron 29.4mg 164%
Calcium 403mg 40%
Amount Per 100 g
Calories 362.08 Kcal (1516 kJ)
Calories from fat 303.65 Kcal
% Daily Value*
Total Fat 33.74g 1235%
Cholesterol 78.57mg 623%
Sodium 153.65mg 152%
Potassium 160.64mg 81%
Total Carbs 1.32g 10%
Sugars 0.21g 20%
Dietary Fiber 0.14g 13%
Protein 13.43g 639%
Vitamin C 0.4mg 18%
Iron 1.2mg 164%
Calcium 16.9mg 40%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 238.5
    Points
  • 239
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top