Cocktail Meatballs in Tomato-Saffron Sauce—Albóndigas al Azafrán | America's Test Kitchen

Ingredients

• 2 slices high-quality white sandwich bread, torn into small pieces
• 1/3 cup whole milk
• 8 ounces 85 percent lean ground beef
• 8 ounces ground pork
• 1/2 ounce Manchego cheese or Parmesan cheese, grated (about 1/4 cup)
• 2 tablespoons minced fresh parsley leaves
• 1 large egg yolk
• 1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
• 3/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 small onion, minced
• 1 small tomato, cored, seeded, and chopped medium
• 1 cup low-sodium chicken broth
• 1/2 cup dry white wine
• 2 bay leaves
• 1 tablespoon minced fresh parsley leaves
• 1 tablespoon finely chopped almonds
• 2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
• 1/4 teaspoon saffron threads, crumbled
• 1/4 teaspoon paprika