Saffron Meatballs

1 pound ground beef

1 small yellow onion, grated and drained of liquid

2 garlic cloves, grated

4 tablespoons potato starch

1 egg

1 teaspoon cumin

1 teaspoon coriander

2 teaspoon salt

1/2 teaspoon pepper
Place all the ingredients in a large bowl, then mix to combine well.

Line a baking sheet with parchment paper.

Form mixture into small meatballs, then set aside.

Stew. 1 pinch of saffron threads

1 cup hot water

1 chicken consommé cube

1 large onion, finely chopped

1/4 cup extra virgin olive oil

5 small golden potatoes, peeled and diced

Salt & pepper

1 cup cilantro, for garnish

1 teaspoon cumin, optional
* Soak saffron in water, let sit for 10 minutes, add consommé to saffron water and stir until dissolved. Set aside.
* In a large skillet, warm olive oil over medium heat. Add onions and sauté for 10 minutes until caramelized.
* Add the garlic to the skillet and sauté for 2 minutes.
* Add the meatballs and sauté for 5 minutes.
* Turn the meatballs to brown evenly, then add the potatoes.
* Pour saffron water over the potatoes and meatballs, then add the salt and pepper. If more broth is desired, add more water.
* Give the pot a good shake so the meatballs and potatoes don’t stick to the bottom, (using a spoon will break the potatoes), cover and simmer until the potatoes are fork tender.
* Sprinkle chopped cilantro and cumin on top.