Meatballs in Saffron Garlic Sauce

Meatballs in Saffron Garlic Sauce

Meatballs in Saffron Garlic Sauce

Prep Time

5 minutes

Cook Time

60 minutes


8 people

These savory meatballs will be one of the stars of your football-watchin’ party. Make plenty because they’ll go fast!

Why Try? The delicious sauce offers a touch of the exotic with the flavors and aromas of saffron and paprika.

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


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


  • 1 Heat oil in a large Dutch Oven or stock pot 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.
  • 2 Stir in saffron. Add frozen meatballs, reduce heat to low, cover, and simmer an additional 15-20 minutes until meatballs are warmed through.
  • 3 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.


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