Instructions: Mix pork, veal, 1 tablespoon parsley, half of garlic, egg, bread, 1 1/4 teaspoons salt, and 1/2 teaspoon 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 saute until browned on all sides, about 10 minutes. Using slotted spoon, transfer meatballs to plate.

Add onion to skillet; reduce heat to medium and saute until tender, about 2 minutes. Stir in paprika, then 1 cup 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 garlic, and saffron. Simmer until sauce thickens, turning meatballs occasionally, about 10 minutes. Season sauce to taste with salt and pepper. (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 1 tablespoon parsley.

This recipe yields about 32 meatballs.

Comments: Redolent of garlic and saffron, these tiny meatballs are a sure hit at any tapas party.

Yield: 32 meatballs

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