Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

for the meatballs:
1 lb ground beef
1/3 c bread crumbs
1/3 c chicken broth
1 tb minced parsley
2 garlic cloves, minced
1/2 ts lemon juice
2 tb minced prosciutto
1/2 ts salt
black pepper to taste
1 egg white
flour for dusting
for the sauce:
2 tb olive oil
3 tb onion, minced
2 tb tomato, chopped
1/4 c dry white wine
1/2 c chicken broth
1 bay leaf
salt and pepper to taste
1 tb parsley, minced
2 cloves garlic, minced
a few strands of saffron,
-crumbled
1 tb almonds, chopped
1/4 ts paprika
2 tb fresh or frozen peas

1. Make the meatballs by soaking the bread crumbs in the chicken broth. Mix
in the rest of the ingredients. Shape into 1 1/2 balls. Dust each meatball
with flour.
2. On a heavy saucepan heat olive oil to medium-high. Brown meatballs on
each side. Lower the heat and add onion. Cook until golden, add tomato and
cook for one minute. Stir in the wine, broth and bay leaf. Season with salt
and pepper, cover and cook for 30 minutes.
3. Meanwhile, combine parsley, garlic, 1/8 tsp. salt, saffron, almonds and
paprika in a blender or mini-food processor. Mash into a paste. Add this
mixture along with the peas to the meatballs and cook for 15 more minutes.
Serve hot.

Contributor: Esther Pérez Solsona

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