Meatballs in Saffron-Garlic Sauce

An easy way to jazz up frozen meatballs at the grocery store. The sauce can be made up to 2 days in advance and reheated with the meatballs before serving.

Ingredients
1/4 cup extra virgin olive oil
1 cup yellow onion, minced
1/4 cup garlic, minced
2 teaspoons paprika
3 cups chicken broth
1 1/2 cups white wine, dry
1 teaspoon saffron, crumbled
Salt, to taste
48 (2 lbs) meatballs, purchased, fully cooked and frozen, approx. 1-inch diameter

Preparation
Heat oil in a large Dutch oven or stockpot over medium heat. Add onion and cook until softened, about 10 minutes. Add garlic and cook until fragrant, another 2-3 minutes. Add paprika, chicken broth, and wine. Increase heat to high and bring to a boil. Reduce heat and simmer until reduced to 2 cups, approximately 30 minutes.

Stir in saffron. Add frozen meatballs, reduce heat to low, cover, and simmer an additional 15-20 minutes until meatballs are warmed through.

Remove meatballs from sauce with a slotted spoon and place on serving tray. Taste sauce and adjust seasoning to taste. Drizzle sauce over meatballs and serve.

TD&N Nutrient Analysis for 12 servings: Calories: 234; Total Fat: 13 g; Saturated Fat: 4 g; Polyunsaturated Fat: 1 g; Monounsaturated Fat: 7 g; Cholesterol: 61 mg; Sodium: 486 mg; Carbohydrates: 8 g; Fiber: 1 g; Protein: 16 g

Recipe and photo used with permission of The Food Channel, www.thefoodchannel.com