Spanish Saffron Meatballs

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

 * 1) Place the ground beef and ground pork into a large bowl.
 * 2) Place the sliced bread into the food processor. Pulse into fine bread crumbs and add to the bowl.
 * 3) Place the parsley and garlic into the food processor and pulse until finely minced and add to the bowl.
 * 4) Cut the bacon slices into 2" pieces.
 * 5) Place in the food processor with the milk, and 1 tbsp olive oil. Pulse until the bacon has developed a ground meat texture.
 * 6) Add the eggs and process for a few more seconds.
 * 7) Add the bacon mixture and black pepper to the bowl. Mix until all the ingredients are thoroughly blended.
 * 8) Form into 1" meatballs. (You should have approximately 120 meatballs)
 * 9) Preheat the oven to 350°F degrees.
 * 10) Place the meatballs on a jelly roll pan, or cake pans that have been sprayed with baking spray.
 * 11) Drizzle the meatballs with 3 tbsp of olive oil.
 * 12) Bake for 30 minutes or until lightly browned.
 * 13) Allow the meatballs to cool until easy to handle.

Gravy

 * 1) In a Dutch Oven saute the finely diced onion in 3 tbsp of olive oil.
 * 2) Once the onion has started to brown add the flour, stir, and remove from the heat.
 * 3) Add the paprika, beef broth, and stir again.

Finishing and serving

 * 1) Add the meatballs, and cook over medium low heat for approximately 30 minutes, or until the gravy has reduced and thickened slightly.
 * 2) Stir as needed to coat the meatballs, but be very gentle with the meatballs so they don't break apart.
 * 3) Allow the meatballs to cool and place in the refrigerator.
 * 4) 45 minutes before serving; Place the remaining garlic, parsley, saffron threads, and salt in the food processor.
 * 5) Pulse until finely minced.
 * 6) Heat the meatballs and gravy, once they are warm add the saffron mixture and allow to cook for 10 more minutes.