Albondigas (Spanish Meatballs)

Ingredients:

Meat
- 1 1/2 lb Ground beef

Produce
- 1/2 cup Carrot
- 6 Garlic clove
- 1/4 cup Parsley
- 1 Spanish or white onion, small
- 28 oz Tomatoes, canned whole

Refrigerated
- 2 Eggs

Canned Goods
- 1/2 cup Chicken stock

Baking & Spices
- 1 All-purpose flour
- 3 1/2 tsp Paprika, sweet
- 1 Pepper
- 1/2 tsp Pepper
- 1 Salt
- 1 tsp Salt

Oils & Vinegars
- 5 tbsp Olive oil

Bread & Baked Goods
- 1/2 cup Breadcrumbs
Dairy
- 2 tbsp Milk

Beer, Wine & Liquor
- 1 cup White wine

Preparation:

- Add breadcrumbs and milk to a large bowl. Stir until well combined and let it stand 5 minutes.
- To breadcrumb mixture, add ground beef, eggs, garlic, salt, pepper, sweet paprika, and parsley.
- Knead mixture gently until thoroughly combined. Roll into 1 1/4 inch meatballs and place them on a baking sheet.
- Cover with cling wrap and refrigerate the meatballs while you prepare the sauce.
- Heat 3 Tbsp olive oil in a sauce pan or dutch oven over medium high heat. Add onion, carrot and garlic, and sauté for about 15 minutes, till the onion starts to caramelize.
- In a bowl, break the canned whole tomatoes into puree and add to the pot. Add paprika, salt and pepper and cook till the liquid starts evaporating, about 10 minutes.
- Stir in wine and chicken stock, and bring to a boil.
- Reduce heat to medium-low. Simmer for 20-30 minutes, stirring occasionally. Taste and adjust for salt and pepper.
- While the sauce is simmering, heat 2 tablespoons of the olive oil in a large, non-stick skillet over medium-high heat.
- Gently roll each meatball in some flour, shaking off any excess, and brown them on all sides, about 5-8 minutes.
- Transfer browned meatballs to a plate.
When the sauce is ready, add in browned meatballs and gently stir them in. Simmer 15 more minutes to cook meatballs through. Transfer to a cazuela, and garnish with chopped parsley.

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