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==
# Place the mince in a large bowel.
# In a separate smaller bowel, soak the breadcrumbs in the milk.
# Add two eggs to the breadcrumb mix, stirring with a wooden spoon.
# With a pestle and mortar, smash the garlic.
# Chop the parsley.
# Add the parsley and garlic to the breadcrumbs blend, and then place contents into the blender until fully smooth.
# Place all of the contents of the blender into the larger bowel of mince, stirring with a wooden spoon until fully blended.
# Now you will begin to form the meatballs.
# In your hand, take one or two tablespoons of the mince and roll it into a ball.
# Place the ball in a teacup, cover it with your hand, and shake.
# This gives the meatballs a good, round finish and makes them denser and more compact which will protect them from breaking apart when frying.
# Cover the balls in flour.
# Once you have formed all of the meatballs, heat a deep pan and fill half way with olive oil.
# When the olive oil is extremely hot, place the meatballs in the pan and brown them entirely.
# Be careful not to burn the meatballs, keep turning them until they are browned.
# They don’t have to be cooked inside at this point.
# In a separate pot, place a one inch deep layer of olive oil and heat.
# Finely dice the onions and add the onions to the hot pot.
# Fry the onions until golden and then add a tablespoon of flour to the pot.
# 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.
# Keep the pot on high heat and add the browned meatballs to the pot, covering them with a bit more water if necessary.
# Bring to a boil, and then lower heat to simmer for 30 minutes during which time the meatballs will cook fully inside.
# Add salt and pepper to taste.
# Serve the meatballs with a full bodied, Spanish wine.
__NOTOC__
Category:Spanish Meat Dishes
Category:Meatball Recipes
Category:Ground beef Recipes
Category:Ground pork Recipes
Category:Ground veal Recipes
Category:Milk and cream Recipes
Category:Garlic Recipes
Category:Egg Recipes
Category:Breadcrumb Recipes
Category:Onion Recipes
Category:White wine Recipes