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Prep Time: 60 Minutes Cook Time: 3 Minutes |
Ready In: 63 Minutes Servings: 6 |
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In 'Saveur's The New Comfort Food' Ingredients:
1 1/2 lbs coarsely ground beef |
1 1/2 lbs coarsely ground pork |
1/2 cup fresh white breadcrumbs |
1/4 cup minced flat leaf parsley |
4 eggs, lightly beaten |
4 garlic cloves, minced |
kosher salt |
fresh ground black pepper |
1 cup flour |
1 cup extra-virgin olive oil |
4 garlic cloves, minced |
1 large yellow onion, chopped |
1 large leek, chopped, white part only |
1 dried bay leaf |
2 tablespoons flour |
2 1/2 cups beef stock or 2 1/2 cups veal stock |
1 1/2 cups white wine |
Directions:
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.
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