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Remove the meatballs from the refrigerator and, working in batches, lightly coat in the flour. Shake to remove any excess. Heat a large skillet over medium-high heat and add the olive oil. When the oil is hot, add the meatballs, in batches if necessary, and quickly brown on all sides, shaking the pan as necessary to promote even browning, 4 to 6 minutes. Remove the meatballs with a slotted spoon and transfer to a plate and set aside. Add the minced onion to the skillet and cook, stirring occasionally, until softened, about 4 minutes. Add the remaining 2 tablespoons of garlic and cook, stirring, for 2 minutes. Add the white wine and allow to reduce by half. Add the chicken broth, tomatoes, and saffron and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, for 15 minutes. Add the meatballs and return sauce to a simmer. Partially cover the skillet and cook meatballs at a low simmer for 20 minutes, or until meatballs are tender and sauce is flavorful. Add the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and serve immediately.