- 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.
- 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.
Calories 291, Carbohydrates 12g, Cholesterol 90mg, Fat 14g, Fat Calories 120, Fiber 1g, Protein 22g, Saturated Fat 3g, Sodium 482mg. Daily Values: Calcium 63.9mg 6%, Phos 204.6mg 20%, Copper 0.12mg 6%, Zinc 2.84mg 19%, Panto 0.06mg 1%, Biotin 0.7mcg 233%, Iodine 0.4mcg 0%, Magnesium 27.79mg 7%, Iron 1.77mg 10%, Vitamin B6 19%, Vitamin C 6%, Vitamin B12 18%, Vit E-a-Toco 4%, Vitamin A 7%. Percent Daily Values are based on a 2,000 calorie diet.