Meatballs in a Spicy Saffron-lemon Sauce

We think that of all the literary heroes, some of the characters of Chekhov and Gogol, Nero Wolfe, Mrs. Hudson, the cat Behemoth, Pantagruel can be called real Gastronomes ... Well, another ten or two will be typed. But Carlson was and remains an indisputable authority for us. Buns! Birthday cake! Jam! Meatballs !!!

Ingredients

• 500 g of veal and lean lamb pulp
• 150 g fat tail lard or salted lard
• 100 g butter
• 2 cloves of garlic
• medium bunch of parsley
• medium bunch of green onions
• a pinch of dried oregano, thyme and marjoram
• 1-1.5 cups good bread crumbs
• salt, freshly ground black pepper
• deep fat oil
• 500 ml cream, 20% fat
• 2 cloves of garlic
• 1 cinnamon stick
• 1 tsp allspice peas
• 1/2 tsp black peppercorns
• zest of half a lemon
• 1 tsp saffron threads

Directions

1. Grind mutton, veal and bacon in a meat grinder or food processor. Separately chop the herbs and garlic into a homogeneous paste (you can add a little water). Combine the herbal-garlic paste and all types of meat. Season with salt and pepper, stir very thoroughly, and then beat on the table for 10-15 minutes so that the mixture is dense and does not break up when frying.
2. Cut the butter into small cubes. With your hands soaked in warm water, take about 1 tbsp. l. minced meat, place a piece of butter in the center and form a ball.
3. Combine the breadcrumbs, black pepper, oregano, thyme and marjoram in a deep bowl. Dip the meatballs in this mixture and place on the board.
4. Heat deep-frying oil to 170 ° C. Fry the meatballs in batches until golden brown, about 7-9 minutes each. every batch. Place the finished meatballs on paper towels to drain off excess fat. Keep warm.
5. For the sauce, soak the saffron in 2 tbsp. l. boiling water for 20 minutes. Crush the garlic cloves without peeling them. Pour the cream into a saucepan, add the garlic, chili peppers and a broken cinnamon stick, bring to a boil and cook over medium heat for 20 minutes. Then strain, return the cream to the saucepan, pour in the saffron water and add the crushed zest. Bring to a boil again and transfer to a warm bowl. Serve with warm meatballs.