Photos show a doubled recipe.

Serves 4-6

For meatballs:

1/4 C olive oil
½ pound ground beef
½ pound ground pork
1 slice bacon, finely chopped
4 cloves garlic, minced
2 T minced parsley
1 egg, slightly beaten
1 slice bread, soaked in water, squeezed dry
1 ½ t salt
2 t pepper

For sauce:

2 T olive oil
2 T minced onion
2 t flour
1 t paprika
½ C mix of beef and chicken broths
2 T white wine
Several strands of saffron

1 T minced parsley for garnish

In a bowl, combine beef, pork, bacon, garlic, parsley, egg, bread, and s&p. Thoroughly combine ingredients forming a smooth sticky consistency. Using an ice cream scoop, shape into 1 1/2 inch meatballs. Add olive oil to a preheated non-stick skillet. Brown meatballs completely. Remove meatballs to a paper towel lined plate. Pour off excess oil. Place skillet back onto the stove and proceed with the sauce recipe.

Add remaining 2 T of olive oil to skillet. Add onion and sauté until translucent. Add flour and paprika to the skillet. Mix well with pan drippings and onions and cook just a bit. Add broths, wine and saffron strands. Bring to a boil. Lower heat. Return meatballs to the pan. Cover and simmer over low heat for about 30 minutes. Adjust seasoning with s&p. Garnish with parsley just prior to service.

The recipe can be prepared several days in advance and reheated.