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1.
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Combine ground beef, minced garlic, parsley, black pepper and salt in a large bowl.
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Add the eggs and mix well until evenly blended.
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2.
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Place flour on a plate and flour your hands.
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Form the meat mixture into bite-sized meatballs and coat each with flour.
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Set meatballs aside on a plate.
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3.
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Place a cup of olive oil in a large non-stick frying pan and heat over medium-high heat.
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Once the olive oil is hot, add the meatballs into the pan and fry for 2 minutes on each side until golden.
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4.
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Remove the meatballs from the pan and place them in a plate.
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Keep the frying-pan with the used oil to make the tomato sauce.
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5.
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Chop the onion.
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Cook onion over low heat for 10 minutes in the same frying-pan with the already used olive oil.
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Add a pinch of salt.
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6.
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Peel and dice the tomatoes.
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After 10 minutes of cooking the onion, add them to the saucepan along with the sugar to cut the acidity (add your favorite spices such as basil or oregano).
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Cook over low heat for 12 to 15 minutes.
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7.
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Use an immersion blender to puree the tomato sauce.
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You can do this in a normal blender as well but make sure to puree it in small batches and allow room in the container so that it doesnt explode.
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8.
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Place saffron and a pinch of salt into a spice mortar.
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Grind for 3-4 minutes.
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9.
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Heat 2 cups of water (you can do this in the microwave or in a saucepan).
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Add the mixture in the mortar into the hot water and stir to dissolve.
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10.
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Place meatballs, tomato sauce and dissolved saffron into a large pot.
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Cook and stir over low heat for 15 minutes.
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11.
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Serve and enjoy your meatballs recipe!
