Tapas Style Meatballs
Meatballs: Mix together the beef, pork, bread crumbs, parsely, eggs, 4 cloves garlic, and salt and pepper to taste in a large bowl. Let chill 1 hour. Put 1 c flour into a bowl. Using wet hands, form meat mixture into 20 even-size meatballs. Roll each in flour; shake off excess; transfer to sheet pan.
Heat half the oil in a large skillet over med-hi heat. Brown half the meatballs in the skillet, 10-12 min. Transfer meatballs to a plate. Wipe out skillet and repeat with reamining oil and meatballs, leaving oil and carmaelized bits in skillet.
Sauce: Heat skillet (with reserved oil) over med-low heat. Add remaining garlic, onions, leeks, and bay leaf and cook until softened, 12-15 min.
Add remaining flour; cook for 2 min. Whisk in borth and wine, raise heat to med-hi, and bring to a boil while whisking constantly. Reduce heat to med-low; simmer until thickened, 12-14 min. let cool; discard bay leaf.
Puree sauce in blender in batches. Return sauce to skillet along with meatballs; bring to a boil over med-hi heat. Reduce heat to med-low; simmer until thickened and meatballs are cooked, 16-18 min. Season with salt and pepper.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (851g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 2026 | ||
Calories from Fat: 1266 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 140.7g | 188 % | |
Saturated Fat 49.1g | 246 % | |
Monounsaturated Fat 56.6g | ||
Polyunsanturated Fat 8.9g | ||
Cholesterol 378.7mg | 117 % | |
Sodium 2664.5mg | 92 % | |
Potassium 1705.3mg | 45 % | |
Total Carbohydrate 73.9g | 22 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 68.5g | ||
Protein 99g | 141 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2026
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