1/2 lb. ground veal
1/2 lb. ground pork
1 slice lean bacon, chopped as finely as possible
2 tsp. finely minced garlic
4 tbsp. finely minced parsley
3 tbsp. finely minced lettuce (preferably only the rib portion of Romaine lettuce leaves)
1 egg, lightly beaten
Salt to taste (if desired)
Freshly ground pepper to taste
3 tbsp. fine fresh bread crumbs
1 tbsp. milk
1 c. flour
2 tbsp. olive oil
2 tbsp. finely chopped onions
1/4 tsp. paprika
1/2 c. veal, chicken or beef broth
2 tbsp. dry white wine
1 tsp. loosely packed thread saffron

In a mixing bowl, combine the veal, pork, bacon, half of the garlic, 1 tablespoon of the parsley, the minced lettuce, egg, salt, and pepper. Combine the bread crumbs and milk. Let stand briefly and add this to the bowl. Blend well. Shape the mixture into 24 or more small balls, no larger than 1 inch in diameter. Dust with flour and shake off the excess. Set aside 1 teaspoon of the flour.

Heat the oil in a shallow casserole large enough to hold all the meatballs. Add the meatballs and brown them all over. Add the onions and cook until they are wilted. Sprinkle with the reserved 1 teaspoon of flour and the paprika. Cook 1 minute. Stir in the broth and wine. Bring to the boil. Cover and let simmer 40 minutes.

Meanwhile, put the remaining garlic in a mortar. Add 1 tablespoon of parsley, the saffron and salt. Crush thoroughly to make a paste. Stir this into the meatball sauce. Heat thoroughly and serve sprinkled with the remaining 2 tablespoons of parsley. Yield: 5 to 6 servings.