Albondigas (Spanish Meatballs)

Leslie in Texas's Note:

These savory little meatballs are browned and then added to a delicious white wine sauce. They can be served as part of a tapas buffet or as a main course over noodles or rice. From a January 1986 issue of Bon Appetit magazine that featured "The Best of Madrid".

• Total Time: 1 hrs 25 mins
• Prep Time: 25 mins
• Cook Time: 1 hrs

Ingredients:

Yield: 40 meatballs

For Meatballs

• ½ cup fresh breadcrumb
• 2 tablespoons milk
• ½ lb lean pork , minced
• 2 ounces beef or 2 ounces veal , minced
• 1 egg , beaten to blend
• 4 ½ teaspoons minced onions
• 3 small garlic cloves , minced
• 1 tablespoon minced fresh parsley
• ¼ teaspoon salt
• ¼ teaspoon fresh ground pepper

For White Wine Sauce

• ½ cup olive oil
• 1 large onion , minced
• 1 large carrot , minced
• 1 tablespoon all-purpose flour
• 1 cup beef stock
• ½ cup dry white wine
• 1 tablespoon tomato puree
• ¼ teaspoon fresh ground pepper
• 1 whole clove
• salt
• 1 cup vegetable oil (or less)
• all-purpose flour

Directions:

1. For Meatballs:.
2. Soak breadcrumbs in milk until very soft, about 5 minutes.
3. Combine with all remaining ingredients in large bowl; mix until just blended.
4. Roll into 1-inch diameter rounds; refrigerate 1 hour.
5. Meanwhile, for Sauce:.
6. Heat olive oil in large skillet over medium-low heat.
7. Add onion and carrot and cook until tender, stirring occasionally, about 10 minutes.
8. Add 1 tablespoon flour and stir 3 minutes.
9. Blend in stock, then stir in wine,tomato puree,pepper,clove and salt.
10. Bring to a boil, stirring and skimming surface.
11. Reduce heat and simmer 30 minutes; adjust seasoning.
12. Heat vegetable oil in another large skillet over medium-high heat.
13. Roll meatballs in flour to coat.
14. Add to skillet and cook until light brown on all sides, about 5 minutes.
15. Transfer meatballs to sauce, using slotted spoon.
16. Simmer until meatballs are cooked through, stirring occasionally, about 25 minutes.
17. Serve immediately.