Tapas-Style Meatballs (Albóndigas en Salsa)

Tapas-Style Meatballs (Albondigas en Salsa)

Source: Saveur 
Yield: 35 to 40 appetizer sized meatballs

For the meatballs:
1 1⁄2 lbs. coarsely ground beef
1 1⁄2 lbs. coarsely ground pork
1⁄2 cup fresh white bread crumbs
1⁄4 cup finely chopped flat-leaf parsley
4 eggs, lightly beaten
4 cloves garlic, finely chopped
Salt and freshly ground black pepper, to taste
1 cup flour

For the sauce:
1 cup Spanish olive oil
4 cloves garlic, finely chopped
1 large yellow onion, chopped
1 large leek, white part only, chopped
1 dried bay leaf
2 tbsp. flour
2 1⁄2 cups beef broth
1 1⁄2 cups white wine

Method:
1. For the meatballs: Mix together the beef, pork, bread crumbs, parsley, eggs, garlic, and salt and pepper in a large bowl. Let chill for 1 hour. Put flour into a bowl. Using wet hands, form meat mixture into 35-40 even-size meatballs. Roll each in flour; shake off excess; transfer to sheet pan.

2. 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.

3. For the sauce: Heat skillet (with reserved oil) over medium-low heat. Add garlic, onions, leeks, and bay leaf and cook until softened, 12–15 minutes. Add 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; discard bay leaf. Purée 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; simmer until thickened and meatballs are cooked, 16–18 minutes. Season with salt and pepper. Divide between four 6"–7" cazuelas.