These meatballs in saffron-garlic sauce are an easy way to jazz up frozen meatballs from the grocery store. (Courtesy of The Food Channel)

Meatballs in Saffron-Garlic Sauce

Posted by Chef at The Food Channel®

These savoury meatballs will be one of the stars of your Super Bowl party. Make plenty because they’ll go fast!

Why try? The delicious sauce offers a touch of the exotic with the flavors and aromas of saffron and paprika.

Foodie Byte: This is an easy way to jazz up frozen meatballs at the grocery store. The sauce can be made up to 2 days in advance and re-heated with the meatballs before serving.

Ingredients

1/4 cup extra virgin olive oil

1 cup yellow onion, minced

1/4 cup garlic, minced

2 teaspoons paprika

3 cups chicken broth

1 1/2 cups white wine, dry

1 teaspoon saffron, crumbled

Salt, to taste

48 (2 lbs.) meatballs, purchased, fully-cooked and frozen, approx. 1″ diameter

Preparation

• Heat oil in a large Dutch Oven or stock pot over medium heat. Add onion and cook until softened, about 10 minutes. Add garlic and cook until fragrant, another 2-3 minutes. Add paprika, chicken broth and wine. Increase heat to high and bring to a boil. Reduce heat and simmer until reduced to 2 cups, approximately 30 minutes.

• Stir in saffron. Add frozen meatballs, reduce heat to low, cover, and simmer an additional 15-20 minutes until meatballs are warmed through.

• Remove meatballs from sauce with a slotted spoon and place on serving tray. Taste sauce and adjust seasoning to taste. Drizzle sauce over meatballs and serve.

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