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.
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|Serving Size: 1 Serving (851g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1266 (62%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 2026
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