In a food processor, process the onion. Add it to the ground chicken with the egg, bread crumbs, salt, pepper, and turmeric. Mix very well.

In a large skillet, heat up one tablespoon of olive oil. With wet hands, form meatballs and flatten them a little. Sear the meatballs for about three minutes on each side.

Place half a cup of hot water in a small bowl and add the saffron. Let it infuse for a couple of minutes.

In a large pan, heat up one tablespoon of olive oil. Add the tomatoes, salt, pepper, paprika, and saffron water and cook for 10 minutes. Mash the tomatoes well with a potato masher.

Add the meatballs and cover. Cook on a low fire for 20 minutes.