Ingredients
-
-
1 1/2
-
1 1/2
-
1/2
-
1/4
-
4
-
4
-
-
-
1
-
1
-
-
4
-
1
-
1
Directions
Tapas-Style Meatballs, In ‘Saveur’s The New Comfort Food’, In ‘Saveur’s The New Comfort Food’
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Steps
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1
Done
|
Meatballs--Mix Together the Beef, Pork, Bread Crumbs, Parsley, Eggs, Garlic, and Salt and Pepper to Taste in a Large Bowl. |
|
2
Done
|
Refrigerate For About 1 Hour to Chill. |
|
3
Done
|
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
Done
|
Roll Each Meatball in Flour, Shake Off the Excess, and Transfer to a Baking Sheet. |
|
5
Done
|
Heat 1/2 Cup Olive Oil in a Large Skillet Over Med-High Heat. |
|
6
Done
|
Brown Half the Meatballs in the Skillet, 10-12 Minutes; Transfer to a Plate. |
|
7
Done
|
Wipe Out the Skillet and Repeat With the Remaining Oil and Meatballs, Leaving the Oil and Caramelized Bits in the Skillet. |
|
8
Done
|
Sauce--Heat the Skillet, With Reserved Oil, Over Med-Low Heat. |
|
9
Done
|
Add the Garlic, Onion, Leeks, and Bay Leaf and Cook, Stirring Occasionally, Until Soft, 12-15 Minutes. |
|
10
Done
|
Add the Flour and Cook, Stirring, For 2 Minutes. |
|
11
Done
|
Whisk in the Stock and Wine; Increase the Heat to Med-High, and Bring to a Boil While Whisking Constantly. |
|
12
Done
|
Decrease Heat to Med-Low and Simmer Until Thickened, 12-14 Minutes. |
|
13
Done
|
Let Cool and Discard the Bay Leaf. |
|
14
Done
|
Puree the Sauce in a Blender in Batches. |
|
15
Done
|
Return the Sauce to the Skillet Along With the Meatballs and Bring to a Boil Over Med-High. |
