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1
For the meatballs: Mix together ground beef, parsley, garlic, egg, bread crumbs, wine and salt in a medium bowl.
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2
Shape into meatballs by pinching off golf ball sized chunks and rolling them between your hands.
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3
Put the flour into a shallow bowl.
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4
Coat the meatballs in flour.
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5
Set aside.
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6
Heat oil in a skillet and fry the meatballs over medium heat until browned all over.
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7
Remove the meatballs from the skillet with a slotted spoon, and pour off the oil.
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8
For the sauce: Add the olive oil into the same skillet and heat over low heat.
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9
Add the onions and cook over low heat for about 5 minutes stirring occasionally.
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10
Add the tomato and cook for 6 to 8 minutes stirring occasionally and breaking them up.
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11
Stir in the water and season with a dash of salt.
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12
Bring the sauce to a boil then remove it from the heat and let it cool slightly.
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13
Blend the sauce until smooth with an immersion blender, or process in small batches in a regular blender or food processor.
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14
Return the sauce to the pan if not processed with an immersion blender and return meatballs to the sauce.
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15
Heat over medium heat.
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16
Crush the saffron threads in a mortar and add the water.
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17
Mix to combine then add this into the sauce.
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18
Simmer the meatballs in the sauce for 15 to 20 minutes, and then serve.
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19
Recipe adapted from the Spanish cookbook 1080 Recipes.
