1. Meatballs--mix together the beef, pork, bread crumbs, parsley, eggs, garlic, and salt and pepper to taste in a large bowl. 2. Refrigerate for about 1 hour to chill. 3. 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. 4. Roll each meatball in flour, shake off the excess, and transfer to a baking sheet. 5. Heat 1/2 cup olive oil in a large skillet over med-high heat. 6. Brown half the meatballs in the skillet, 10-12 minutes; transfer to a plate. 7. Wipe out the skillet and repeat with the remaining oil and meatballs, leaving the oil and caramelized bits in the skillet. 8. Sauce--heat the skillet, with reserved oil, over med-low heat. 9. Add the garlic, onion, leeks, and bay leaf and cook, stirring occasionally, until soft, 12-15 minutes. 10. Add the flour and cook, stirring, for 2 minutes. 11. Whisk in the stock and wine; increase the heat to med-high, and bring to a boil while whisking constantly. 12. Decrease heat to med-low and simmer until thickened, 12-14 minutes. 13. Let cool and discard the bay leaf. 14. Puree the sauce in a blender in batches. 15. Return the sauce to the skillet along with the meatballs and bring to a boil over med-high. 16. Reduce the heat to med-low and simmer until the sauce is thickened and the meatballs are cooked through, 16-18 minutes. 17. Season with salt and pepper. 18. Divide between 6-inch or 7-inch cazuelas (earthenware dishes) or bowls to serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
