Albondigas (Spanish Meatballs)

• 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

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

for meatballs, fresh breadcrumb, milk, lean pork, beef, egg, onions, garlic, parsley, salt, fresh ground pepper, for, olive oil, onion, carrot, flour, beef stock, white wine, tomato puree, fresh ground pepper, clove, salt, vegetable oil, flour

Taken from www.food.com/recipe/albondigas-spanish-meatballs-373652 (may not work)