ALBÓNDIGAS EN SALSA (SPANISH TAPAS-STYLE MEATBALLS)

ALBÓNDIGAS EN SALSA (SPANISH TAPAS-STYLE MEATBALLS) image

Yield 4 servings

Number Of Ingredients 13

1½ lbs. coarsely ground beef
1½ lbs. coarsely ground pork
½ cup fresh white bread crumbs
¼ cup finely chopped parsley
4 eggs, lightly beaten
8 cloves garlic, finely minced
1 cup plus 2 tbsp. flour
1 cup olive oil
1 large yellow onion, chopped
1 large leek, white part only, chopped
1 dried bay leaf
2½ cups beef broth
1½ cups white wine

Steps:

Meatballs: Mix together the beef, pork, bread crumbs, parsley, eggs, 4 cloves garlic, and salt and pepper to taste in a large bowl. Let chill for 1 hour. Put 1 cup flour into a bowl. Using wet hands, form meat mixture into 20 even-sized meatballs. Roll each in flour; shake off excess. Transfer to sheet pan. Heat half the oil in a large skillet over medium-high heat. Brown half the meatballs in the skillet, 10-12 minutes. Transfer meatballs to a plate. Wipe out skillet and repeat with remaining oil and meatballs, leaving oil and caramelized bits in skillet. Sauce: Heat skillet with reserved oil over medium-low heat. Add remaining garlic, onions, leeks, and bay leaf and cook until softened, 12-15 minutes. Add remaining flour; cook for 2 minutes. Whisk in broth and wine, raise heat to medium-high, and bring to a boil while whisking constantly. Reduce heat to medium-low; simmer until thickened, 12-14 minutes. Let cool and discard bay leaf. Pureé sauce in blender in batches. Return sauce to skillet along with meatballs. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until thickened and meatballs are cooked through, 16-18 minutes. Season with salt and pepper and serve.