Meatballs in Saffron Sauce

For meatballs:
1/2 lb. ground veal
1/2 lb. ground pork
1 clove garlic, minced
2 tbsp. minced parsley
3 tbsp. bread crumbs
1 egg, beaten
1-1/2 tsp. Kosher salt
Pepper
2 tbsp. olive oil
1/2 c. veal stock
2 tbsp. white wine
2 tbsp. minced onion
1/2 tsp. paprika

Mix together lightly the veal, pork, garlic, parsley, egg, breadcrumbs, salt and pepper.  Form into small balls.  Heat oil in a large sauté pan.  Brown meatballs well on all sides.  Add the onion and sauté until soft.  Sprinkle on the paprika and cook for about a minute.  Stir in the broth and wine, bring to a boil, cover and simmer for about 40 minutes.  Check occasionally and add more stock if necessary.

For sauce:
1 tsp. olive oil
1 tbsp. minced shallots
1/2 c. white wine
Pinch of saffron threads
1-1/2 c. heavy cream
Salt and white pepper

Heat the oil in a saucepan over medium heat.  Add the shallots and cook until soft.  Add the white wine and saffron and reduce by half.  Add the cream and reduce to 1 cup.  Season with salt and white pepper to taste. Pour over meatballs and serve.