Tapas-Style Meatballs

In 'Saveur's The New Comfort Food'

• Ready In: 4 hrs 40 mins
• Serves: 6

Ingredients

• Meatballs

• 1 1⁄2 lbs  coarsely ground beef
• 1 1⁄2 lbs  coarsely ground pork
• 1⁄2 cup  fresh white breadcrumbs
• 1⁄4 cup  minced flat leaf parsley
• 4  eggs, lightly beaten
• 4  garlic cloves, minced
•  kosher salt
•  fresh ground black pepper
• 1  cup flour
• 1  cup  extra-virgin olive oil

• Sauce

• 4  garlic cloves, minced
• 1  large yellow onion, chopped
• 1  large leek, chopped, white part only
• 1  dried bay leaf
• 2  tablespoons flour
• 2 1⁄2 cups  beef stock or 2 1⁄2 cups  veal stock
• 1 1⁄2 cups white wine

Directions

1. Meatballs--mix together the beef, pork, bread crumbs, parsley, eggs, garlic, and salt and pepper to taste in a large bowl.
2. Refrigerate for about 1 hour to chill.
3. Pour the flour into a shallow bowl; moisten your hands with water and divide them eat mixture into 20 even portions; roll portions into meatballs.
4. Roll each meatball in flour, shake off the excess, and transfer to a baking sheet.
5. Heat 1/2 cup olive oil in a large skillet over med-high heat.
6. Brown half the meatballs in the skillet, 10-12 minutes; transfer to a plate.
7. Wipe out the skillet and repeat with the remaining oil and meatballs, leaving the oil and caramelized bits in the skillet.
8. Sauce--heat the skillet, with reserved oil, over med-low heat.
9. Add the garlic, onion, leeks, and bay leaf and cook, stirring occasionally, until soft, 12-15 minutes.
10. Add the flour and cook, stirring, for 2 minutes.
11. Whisk in the stock and wine; increase the heat to med-high, and bring to a boil while whisking constantly.
12. Decrease heat to med-low and simmer until thickened, 12-14 minutes.
13. Let cool and discard the bay leaf.
14. Puree the sauce in a blender in batches.
15. Return the sauce to the skillet along with the meatballs and bring to a boil over med-high.
16. Reduce the heat to med-low and simmer until the sauce is thickened and the meatballs are cooked through, 16-18 minutes.
17. Season with salt and pepper.
18. Divide between 6-inch or 7-inch cazuelas (earthenware dishes) or bowls to serve.