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About this recipe: Nice served as part of a tapas meal or a meal in its own right served with plain boiled rice. Little meatballs made with pork and veal (or beef) in a rich saffron sauce. Delicious and authentic - very similar to those found at Spanish tapas bars or lunch stops at Spanish food markets popular with locals.
The meatballs can be made up to 24 hours in advance. If doing this, when heating through, add the saffron mixture at the end.