Cocktail Meatballs with Saffron Sauce for a Spring Soiree

Cocktail meatballs are such a staple for cocktail parties and happy hour events. They pair so well  with those dry martinis, dry white  wine, or Champagne or Prosecco.  Try this Italian version of these little gems made wtih a saffron sauce.
Cocktail Mini Meatballs with Saffron Sauce (Polpettine allo Salso di Zafferano)
from the award winning book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition, copyright  2011 art of living,PrimaMedia,Inc/Maria Liberati
Sauce:

• 3 tablespoons extra virgin olive oil
• 1 slice bread without crust
• 1 thinly sliced garlic clove
• ½ cup peeled, chopped, and shelled almonds
• 1 teaspoon freshly chopped parsley
• Pinch of ground cloves
• 1 cup dry white wine
• 2 cups vegetable broth
• 1 envelope saffron
• Serves 6.
• 1 pound ground beef or soy substitute
• ¼ cup plain breadcrumbs
• 1 chopped garlic clove
• 1 chopped scallion
• 1 tablespoon freshly chopped parsley
• 1 large egg
• Pinch of salt
• Pinch of nutmeg
• 3 tablespoons olive oil
• ¼ cup flour
• Juice from 1 lemon
In a bowl, mix ground meat or substitute with breadcrumbs. Add in garlic, scallion, pars ley, beaten egg, pinch of salt, and pinch of nutmeg. Mix with hands until ingredients are well-blended. If mixture is not firm enough, add in extra breadcrumbs until firm. Form mix into small meatballs. Each ball should be the size of a walnut. Place meatballs on large dish, cover with plastic wrap, and refrigerate. For the sauce, place extra virgin olive oil in a sauté pan and heat. Add in slice of bread, garlic, and almonds. Heat until bread is brown and garlic is golden, then remove. Place in food processor with parsley, pinch of cloves, wine, vegetable broth, and saffron. Pu ree. Place in sauté pan and heat for five minutes, stirring with wooden spoon. Remove meatballs from refrigerator. Heat olive oil in separate sauté pan. Roll meatballs in flour, then fry in heated olive oil until golden. Place on plate coated with a paper towel. Place meatballs in sauté pan with sauce and cook 15-20 minutes. Add in lemon juice and serve.

Stay Warm with a Hot Bowl of Porcini Mushroom Soup

While there is a chill still in the air, don't miss out on a scrumptious, yet healthy, bowl of hot soup! Porcini mushrooms, not always easy to find fresh, make a flavorful broth. You can make this one using dried Porcini and still get their aromatic flavor. This soup can be served as a first course dish, or you may want to make a meal of it.



Rustic Porcini Mushroom Soup

(copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati from The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition


4 ounces dried porcini mushrooms


1 cup dried chick peas (that have been soaked overnight and cooked in boiling water till tender) or use 32 ounces of canned chick peas that have been rinsed)

2 1/2 cups vegetable broth


1 scallion


1 tsp thyme


1 tablespoon flour


4 tablespoons + 2 tsps extra virgin olive oil


pinch of salt and pepper to taste


4 slices crusty thick, day old Italian bread


Place dried mushrooms in 1 cup warm water and let sit for 20 minutes. Drain chick peas. Puree 1 ½ cans in food processor. Place in a pan with vegetable broth. Stir with wooden spoon.



Puree remaining chick peas, finely chopped scallion, thyme, and drained mushrooms, then add to pan. Place on low to medium heat and bring to a boil. Stir with wooden spoon every so often. When boiling, lower heat and continue cooking for 30 minutes.


Add in flour and 4 tablespoons olive oil and stir with wooden spoon. Add in pinch of salt and pepper. Stir and continue to cook for 5 more minutes.


Preheat oven to broil. Place bread on cookie sheet and drizzle with 1 teaspoon olive oil. When golden, turn over and repeat.

Remove slices and cut each into 4 squares. Place 4 squares on bottom of each soup bowl and ladle soup on top.


Serve hot.

For more great recipes get your copy of the award winning book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition winner of the Gourmand World Cookbook Awards