• Gently mix together ground burger, parsley, garlic, eggs, breadcrumbs, wine, a good pinch of salt and pepper. Let sit for about 30 minutes.
• Shape into small meatballs about one inch round by rolling between your hands.
• Spread out flour on a rimmed sheet pan and roll your meatballs all over, lightly coating in flour.
• Heat oil in a heavy bottom fry pan over medium high heat. Working in batches, add meatballs to pan and cook about 5 minutes turning frequently.
• Once browned, transfer to a bowl or plate and continue cooking the rest. It's OK if they are not completely cooked through as they will finish cooking in the tomato sauce.
• While they are cooking, grind your saffron threads and mix into water. Set aside.
• Once all meatballs are browned, combine meatballs and tomato sauce in pan.
• Pour in saffron liquid and gently stir to combine. Let simmer about 10-20 minutes. Taste and add additional pepper and salt if needed.
• Serve with sliced rustic bread to mop up the tomato sauce.

Making the Tomato Sauce

• In a separate large pot heat oil. Add onion and cook until translucent.
• Pour in tomatoes, breaking up the whole ones.
• Stir in sugar, pepper and salt.
• Simmer for 15-20 minutes allowing flavours to combine.
• Using an immersion blender, puree tomatoes. Keep warm.