Spanish Meatballs with Wine
1/4 cup olive oil
1/2 cup finely chopped onion
1 thinly sliced carrot
2 teaspoons flour
3 cups beef broth
2 tablespoons tomato sauce
1/2 cup dry white wine
3.5 oz bread, crusts removed
1/3 cup milk
1 lb ground beef
1 tablespoon finely chopped parsley
2 cloves garlic, finely chopped
flour for coating
olive oil for frying
Make the sauce first by heating the oil and frying the onion and carrot for
about 10 minutes over low heat. Add the flour. When it browns, add the broth,
tomato sauce and wine. Season with salt and cook over low heat for 20 minutes.
To make the meatballs, soak the bread in the milk, then press out the excess and
mix with the meat, parsley and garlic. Season with salt, add the eggs and mix
well to form a paste. Shape the meatballs with your hands, dip in flour, then
transfer to a floured plate until they're all made.
Heat the oil in a deep skillet. Fry the meatballs a few at a time and transfer
to a casserole as they finish. Put the sauce in a blender and puree. Pour over
the meatballs and cook for 30 minutes over low heat.
While the meatballs simmer in the sauce cook some white rice. Serve with lots of
sauce over rice with a salad.