Directions

In a medium bowl, combine beef, crumbs, onion, parsley, garlic, salt, pepper and 1/4 cup water until mixture is well blended. Shape into 1-inch meatballs.
In 12-inch skillet over medium-high heat, in 2 tablespoons of hot oil, cook half the meatballs at a time until browned on all sides, turning constantly. Remove to bowl. Repeat with remaining meatballs and oil.
Into drippings remaining in skillet, stir chicken broth and saffron. Return meatballs and their juices to skillet. Cook over high heat until boiling. Cover and simmer 10 minutes or until meatballs are tender, stirring occasionally. Sprinkle with fresh parsley.