Tapas-Style Meatballs

Name: Tapas-Style Meatballs
Prep time: 1 h
Cook time: 3 h 40 min
Total time: 4 h 40 min
Yield: 6 serving(s)
Ingredients: 1 1/2 lbs coarsely ground beef; 1 1/2 lbs coarsely ground pork; 1/2 cup fresh white breadcrumbs; 1/4 cup minced flat leaf parsley; 4 eggs, lightly beaten; 4 garlic cloves, minced; kosher salt; fresh ground black pepper; 1 cup flour; 1 cup extra-virgin olive oil; 4 garlic cloves, minced; 1 large yellow onion, chopped; 1 large leek, chopped, white part only; 1 dried bay leaf; 2 tablespoons flour; 2 1/2 cups beef stock or 2 1/2 cups veal stock; 1 1/2 cups white wine

Submitted by ratherbeswimmin

"In 'Saveur's The New Comfort Food'"

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Ready In:: 4hrs 40mins
Ingredients:: 17
Serves:: 6

ingredients

Meatballs
1 ¹⁄₂ lbs coarsely ground beef
1 ¹⁄₂ lbs coarsely ground pork
¹⁄₂ cup fresh white breadcrumbs
¹⁄₄ cup minced flat leaf parsley
4 eggs, lightly beaten
4 garlic cloves, minced
kosher salt
fresh ground black pepper
1 cup flour
1 cup extra-virgin olive oil
Sauce
4 garlic cloves, minced
1 large yellow onion, chopped
1 large leek, chopped, white part only
1 dried bay leaf
2 tablespoons flour
2 ¹⁄₂ cups beef stock or 2 1/2 cups veal stock
1 ¹⁄₂ cups white wine

directions

Meatballs--mix together the beef, pork, bread crumbs, parsley, eggs, garlic, and salt and pepper to taste in a large bowl.
Refrigerate for about 1 hour to chill.
Pour the flour into a shallow bowl; moisten your hands with water and divide them eat mixture into 20 even portions; roll portions into meatballs.
Roll each meatball in flour, shake off the excess, and transfer to a baking sheet.
Heat 1/2 cup olive oil in a large skillet over med-high heat.
Brown half the meatballs in the skillet, 10-12 minutes; transfer to a plate.
Wipe out the skillet and repeat with the remaining oil and meatballs, leaving the oil and caramelized bits in the skillet.
Sauce--heat the skillet, with reserved oil, over med-low heat.
Add the garlic, onion, leeks, and bay leaf and cook, stirring occasionally, until soft, 12-15 minutes.
Add the flour and cook, stirring, for 2 minutes.
Whisk in the stock and wine; increase the heat to med-high, and bring to a boil while whisking constantly.
Decrease heat to med-low and simmer until thickened, 12-14 minutes.
Let cool and discard the bay leaf.
Puree the sauce in a blender in batches.
Return the sauce to the skillet along with the meatballs and bring to a boil over med-high.
Reduce the heat to med-low and simmer until the sauce is thickened and the meatballs are cooked through, 16-18 minutes.
Season with salt and pepper.
Divide between 6-inch or 7-inch cazuelas (earthenware dishes) or bowls to serve.