Meatballs with saffron sunset sauce

Meatballs with saffron sunset sauce

Serves 8 (made 41 meatballs using a rounded 1 tablespoon measure)

- 2 lbs ground beef, or mix of ground beef and ground turkey. Do not bother using lean meat - you will drain the fat off when roasting in oven.
- 2 eggs, lightly beated
- ½ C dried bread crumbs or matzah meal
- Salt and freshly ground black pepper to taste
- 1 t saffron threads, crushed and infused and ½ C hot water
- ¼ C olive oil
- 2 cloves garlic, minced
- 1 bunch fresh cilantro, chopped (1 C or 2 large handfuls)
- 1 t sweet (Hungarian) paprika
- 1 t ground turmeric
- 1 t powdered chicken stock, or 1 bouillon cube crushed or ½ C chicken stock
- ½ C water (or 1 C if using powdered chicken stock or bouillon cube)
- Steamed rice for serving (optional)

Preheat oven to 375ºF.

Make saffron infusion by crushing 1 t saffron threads in ½ C hot (not boiling) water - allow to infuse for ~10-15 minutes.

In a large bowl, combine the meats and eggs; add bread crumbs or matzah meal, salt, pepper, and ¼ C of saffron infusion. Knead well with hands to mix.

Form into walnut-sized meatballs and set aside. I used a tablespoon to keep the balls relatively uniform. Do not make the meatballs too compact or they will be tough when cooked.

Pre-roast the meatballs on parchment- or foil-covered baking sheet for 10-15 minutes to release and drain off some of the fat. This is what will remain when you remove the half-done meatballs to add to the sauce. NOTE, this step can be skipped if you are in a rush and want fewer dishes to wash, but I found that the pre-roasted meatballs tasted better and are probably a bit healthier.

While meatballs are roasting in the oven, in a large sauté pan or skillet, heat oil and add garlic, fresh cilantro, spices, powdered chicken stock/bouillon/stock, and 2 T saffron infusion. Cook until sauce turns yellow and then add additional water (total liquid added should be 1 C). The sauce is what gives the dish its sunset name.

Add the meatballs to the sauce in a single layer and simmer until cooked through, about 10-15 additional minutes. Meatballs should cook for a total of 25-30 minutes between the oven and stovetop (or on stovetop only if you skip the pre-roasting step).

Add remaining saffron infusion and heat through.

Taste and adjust the seasoning.

Serve hot with or without rice. If serving with rice, considering doubling the sauce recipe.