Albondigas (Spanish Meatballs)

Ingredients

For Meatballs

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

For White Wine Sauce

• 1/2 cup olive oil
• 1 large onion, minced
• 1 large carrot, minced
• 1 tablespoon all-purpose flour
• 1 cup beef stock
• 1/2 cup dry white wine
• 1 tablespoon tomato puree
• 1/4 teaspoon fresh ground pepper
• 1 whole clove
• salt
• 1 cup vegetable oil (or less)
• all-purpose flour

Directions

1. 1

   For Meatballs:.

2. 2

   Soak breadcrumbs in milk until very soft, about 5 minutes.

3. 3

   Combine with all remaining ingredients in large bowl; mix until just blended.

4. 4

   Roll into 1-inch diameter rounds; refrigerate 1 hour.

5. 5

   Meanwhile, for Sauce:.

6. 6

   Heat olive oil in large skillet over medium-low heat.

7. 7

   Add onion and carrot and cook until tender, stirring occasionally, about 10 minutes.

8. 8

   Add 1 tablespoon flour and stir 3 minutes.

9. 9

   Blend in stock, then stir in wine,tomato puree,pepper,clove and salt.

10. 10

    Bring to a boil, stirring and skimming surface.

11. 11

    Reduce heat and simmer 30 minutes; adjust seasoning.

12. 12

    Heat vegetable oil in another large skillet over medium-high heat.

13. 13

    Roll meatballs in flour to coat.

14. 14

    Add to skillet and cook until light brown on all sides, about 5 minutes.

15. 15

    Transfer meatballs to sauce, using slotted spoon.

16. 16

    Simmer until meatballs are cooked through, stirring occasionally, about 25 minutes.

17. 17

    Serve immediately.