Mini Meatballs in Saffron Sauce

8 ounces ground pork
8 ounces ground veal
4 tablespoons chopped fresh Italian parsley, divided
2 garlic cloves, minced, divided
1 large egg, beaten to blend
1 1/2-inch-thick slice French bread, crust removed, soaked in water 3 minutes and squeezed dry
1 teaspoons salt
1/2 teaspoon ground black pepper
All purpose flour
1/4 cup extra-virgin olive oil
1/4 cup chopped onion
1/2 teaspoon Hungarian sweet paprika
1 cup (or more) low-salt chicken broth
1/4 cup dry white wine
1/4 teaspoon crumbled saffron threads

Mix pork, veal, 1 tablespoon parsley, 1 clove minced garlic, egg, bread, salt, and pepper in medium bowl to blend. Shape meat mixture into 1-inch balls. Dust meatballs with flour. Set aside.

Heat oil in heavy large skillet over medium-high heat. Add meatballs and sauté until

browned on all sides, about 10 minutes. Using slotted spoon, transfer meatballs to plate.

Add onion to skillet; reduce heat to medium and sauté until tender, about 2 minutes.

Stir in paprika, then chicken broth and wine.

Return meatballs with any accumulated juices to skillet; bring to simmer. Cover and cook until meatballs are tender, about 25 minutes. Uncover; add 2 tablespoons parsley, remaining minced garlic, and saffron.

Simmer until sauce thickens, turning meatballs occasionally, about 10 minutes.

Season sauce to taste with salt and pepper.

NOTE: Can be made 1 day ahead. Cool slightly, then cover and refrigerate.

Bring to simmer, thinning with broth if necessary. Place meatballs with sauce on platter.

Top with remaining 1 tablespoon parsley.

Makes about 32 mini meatballs.