Combine the ground veal with the chopped parsley and the egg in a
large bowl, and season with salt and pepper.
Spread the flour out on a large plate. Using damp hands, shape the
meat mixture into balls the size of a walnut and roll in the flour to
coat.
Heat the oil in a saucepan over medium heat, add the chopped onion
and the meatballs, and turn them gently.
Cook for about 10 minutes, or until the meatballs are golden brown,
then add the wine and let evaporate.
Add 120 ml (1/2 cup) lukewarm water and cook for another 15 minutes.
Pour the cream into a bowl. In another bowl, place the saffron and 1
tb lukewarm water and stir together. Add to the cream, stir, and pour
everything into the saucepan with the meatballs.
Cook for another 5 minutes, then serve with a side salad.
Recipe by Recipes from an Italian Butcher, The Silver Spoon Kitchen,
2017
