MINI MEATBALLS IN SAFFRON-GARLIC SAUCE

• Vegetable oil cooking spray
• All purpose flour

  MEATBALLS:-

• 1 lb lean ground veal
• 2 large eggs, beaten slightly
• � cup rolled oats
• 2 cloves garlic, chopped
• 3 tbsp chopped fresh parsley
• � tsp each salt and pepper

  SAUCE:-

• 1 tbsp olive oil
• 1/3 cup chopped onion � tsp sweet paprika 1/3 cup dry white wine 1 cup chicken broth 2 tbsp chopped fresh parsley 1 tsp garlic � tsp saffron, crumbled

Spray a large shallow baking pan with vegetable oil cooking spray.

MEATBALLS

In large bowl, mix veal, eggs, oats, garlic, parsley, and salt and pepper. Shape into 1 inch balls. Place meatballs in baking pan without allowing them to touch each other. Bake in preheated oven for 10 minutes. Remove from oven and dust meatballs very lightly with flour.

SAUCE

Meanwhile, heat oil in large non-stick skillet over medium heat. Add onion and saute until soft, 5 - 7 minutes. Stir in paprika and white wine; cook for 2 minutes. Add broth and meatballs. Turn meatballs to coat with liquid. Simmer, covered, for about 30 minutes, turning meatballs occasionally. Add parsley, garlic and saffron. Stir to mix. Cook, uncovered, for 10 minutes longer until sauce has thickened. Makes 6 servings.