Albóndigas II

Description
Spanish meatballs

Ingredients

 * 2 pounds of mince (beef or veal with pork)
 * 1 cup whole milk
 * 2 eggs
 * 4 cloves garlic
 * 3 ounces breadcrumbs
 * flour to coat meatballs
 * parsley
 * salt and pepper to taste
 * olive oil for frying

Sauce

 * 1 large onion
 * 1 cup white wine
 * olive oil for frying

Directions

 * 1) Place the mince in a large bowel.
 * 2) In a separate smaller bowel, soak the breadcrumbs in the milk.
 * 3) Add two eggs to the breadcrumb mix, stirring with a wooden spoon.
 * 4) With a pestle and mortar, smash the garlic.
 * 5) Chop the parsley.
 * 6) Add the parsley and garlic to the breadcrumbs blend, and then place contents into the blender until fully smooth.
 * 7) Place all of the contents of the blender into the larger bowel of mince, stirring with a wooden spoon until fully blended.
 * 8) Now you will begin to form the meatballs.
 * 9) In your hand, take one or two tablespoons of the mince and roll it into a ball.
 * 10) Place the ball in a teacup, cover it with your hand, and shake.
 * 11) This gives the meatballs a good, round finish and makes them denser and more compact which will protect them from breaking apart when frying.
 * 12) Cover the balls in flour.
 * 13) Once you have formed all of the meatballs, heat a deep pan and fill half way with olive oil.
 * 14) When the olive oil is extremely hot, place the meatballs in the pan and brown them entirely.
 * 15) Be careful not to burn the meatballs, keep turning them until they are browned.
 * 16) They don’t have to be cooked inside at this point.
 * 17) In a separate pot, place a one inch deep layer of olive oil and heat.
 * 18) Finely dice the onions and add the onions to the hot pot.
 * 19) Fry the onions until golden and then add a tablespoon of flour to the pot.
 * 20) Stir in a bit more flour to thicken (before adding any liquid, otherwise the flour will become bumpy), and then add the white wine and 1 cup of water.
 * 21) Keep the pot on high heat and add the browned meatballs to the pot, covering them with a bit more water if necessary.
 * 22) Bring to a boil, and then lower heat to simmer for 30 minutes during which time the meatballs will cook fully inside.
 * 23) Add salt and pepper to taste.
 * 24) Serve the meatballs with a full bodied, Spanish wine.