Spanish Saffron Meatballs

Description
120 meatballs



Ingredients

 * 2 lbs 96% lean ground beef
 * 2 lbs ground pork
 * 4 slices stone ground whole-wheat bread
 * 1/2 cup tightly packed parsley
 * 4 cloves garlic
 * 4 slices bacon
 * 4 eggs
 * 1/4 cup milk
 * 1 tablespoon olive oil
 * 1/4 teaspoon black pepper
 * baking cooking spray (I use olive oil Pam)
 * 3 tablespoons olive oil
 * 1/4 cup finely diced onions
 * 3 tablespoons olive oil
 * 4 teaspoons flour (I use Wondra)
 * 1/2 teaspoon paprika
 * 1 (16 ounces) can beef broth
 * 4 cloves garlic
 * 1/3 cup tightly packed parsley
 * 3/4 teaspoon saffron threads
 * 1/2 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 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.