Albondigas (Spanish Meatballs) - cooking recipe

Ingredients

For Meatballs
1/2 cup fresh breadcrumb
2 tablespoons milk
1/2 lb lean pork, minced
2 lbs beef or 2 lbs 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

Preparation

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