Albondigas (Spanish Meatballs)

DIRECTIONS

• In a large bowl, beat the eggs and then add the meat, mixing well. Add the crushed garlic, the salt and the parsley, mixing with a fork until the mixture is well coated with the egg.
• Use a spoon to take out enough mixture to make a golf-ball-sized meatball and lightly press it with your hands, leaving the edges rough, not smooth so that the sauce and juices can penetrate easily.
• Make balls with the rest of the mixture, then coat each of the balls by rolling them in flour.
• Use a small, deep frying pan and fill with olive oil to about half the depth of the meatballs.
• When the oil is hot carefully add 4 or 5 balls and brown them lightly for 1 or 2 minutes, make sure that you turn them over.
• Fry all the meatballs like this, putting them aside when done.
• Make the sauce: Use the olive oil used for frying the meatballs, sieve it into a large frying pan, then add the onion and cook slowly for about 10 minutes. Add the garlic cloves with the skin on, glass of wine and the two bay leaves.
• Transfer the meatballs into the sauce and simmer, turning occasionally, for about 25 minutes.