Baked chicken in a Cuban-style garlic sauce!
These savory meatballs will be one of the MVPs of your Super Bowl party. So you better make plenty because they’ll go fast!
• 1/4 cup extra virgin olive oil
• 1 cup yellow onion, minced
• 1/4 cup garlic, minced
• 2 teaspoons paprika
• 3 cups chicken broth
• 1 1/2 cups white wine, dry
• 1 teaspoon saffron, crumbled
• Salt, to taste
• 48 (2 lbs.) meatballs, purchased, fully-cooked and frozen, approx. 1″ diameter
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.
Foodie Byte: 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.