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1
Into a mixing bowl crumble the veal, beef, and pork, mixing gently to combine.
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2
In another bowl, whisk together the half-and-half, bread crumbs, 2 teaspoons of the minced garlic, egg, parsley, 1 1/2 teaspoons of the salt, 3/4 teaspoon of the pepper, nutmeg, and coriander and let sit for 5 minutes.
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3
Add the bread crumb mixture to the meat mixture and mix gently but thoroughly to combine, trying not to overwork the meat.
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4
Form into cocktail-sized meatballs, about 2 teaspoons each, and place on a baking sheet.
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5
Cover with plastic wrap and refrigerate, covered, for 20 minutes and up to overnight.
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6
Remove the meatballs from the refrigerator and, working in batches, lightly coat in the flour.
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7
Shake to remove any excess.
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8
Heat a large skillet over medium-high heat and add the olive oil.
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9
When the oil is hot, add the meatballs, in batches if necessary, and quickly brown on all sides, shaking the pan as necessary to promote even browning, 4 to 6 minutes.
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10
Remove the meatballs with a slotted spoon and transfer to a plate and set aside.
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11
Add the minced onion to the skillet and cook, stirring occasionally, until softened, about 4 minutes.
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12
Add the remaining 2 tablespoons of garlic and cook, stirring, for 2 minutes.
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13
Add the white wine and allow to reduce by half.
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14
Add the chicken broth, tomatoes, and saffron and bring to a boil.
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15
Reduce the heat to a simmer and cook, stirring occasionally, for 15 minutes.
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16
Add the meatballs and return sauce to a simmer.
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17
Partially cover the skillet and cook meatballs at a low simmer for 20 minutes, or until meatballs are tender and sauce is flavorful.
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18
Add the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and serve immediately.
