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8 ounces ground lamb
8 ounces ground veal
4 tablespoons chopped fresh Italian parsley
2 garlic cloves, minced
1 large egg, beaten to blend
1/2 c breadcrumbs
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
All purpose flour

1/4 cup extra-virgin olive oil
1/4 cup chopped onion
1/2 teaspoon Hungarian sweet paprika
1 cup (or more) low-salt chicken broth
1/4 cup dry white wine
1/4 teaspoon crumbled saffron threads 

Mix lamb, 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 onto 1-inch balls, dust with flour and set aside. 

Heat oil in heavy large skillet over medium-high heat, add meatballs and sauté until browned on all sides, transfer to a plate. Add onion to skillet, reduce heat to medium and sauté until tender, stir in paprika, then broth and wine. Return meatballs with any accumulated juices to skillet, bring to simmer, cover and cook until meatballs are tender, add 2 tablespoons parsley, remaining garlic, and saffron. Simmer until sauce thickens, tossing meatballs occasionally (about 10 minutes). Season sauce to taste with salt and pepper. Place meatballs with sauce on platter. Top with 1 tablespoon parsley. Makes about 32. 

Gala´s note: I often make double the recipe of meatballs and freeze them for many uses. Top with thai curry or satay, a barbecue sauce or add to pasta sauces or soups - whatever is appealing to you - they hold up for a couple of months.