Spanish Meatballs

Featured by Bodegas Garcia de Olano in the International Wine Club.

Ingredients

For the Meatballs:
1 lb minced beef or pork (or a mix of both)
1/2 onion, finely chopped
1 garlic clove, chopped
2 Tbs. dried parsley
3-4 Tbs. fresh white breadcrumbs
1 egg, beaten
Flour, for coating
2-3 Tbs. olive oil

For the Sauce:
2 carrots, quartered, thinly sliced
1/2 onion, finely chopped
3 garlic cloves, chopped
2 Tbs. dried parsley
1 Tbs. paprika
Pinch saffron
Salt

Instructions

For the Meatballs:
Put the minced meat in a bowl with the onion, garlic, parsley, and breadcrumbs. Mix with your hands until well combined, add the beaten egg, and mix until well combined. Shape the mixture into small meatballs.

Sprinkle some plain flour onto a plate, and roll the meatballs in the flour to coat lightly.

Heat one tablespoon of the olive oil in a frying pan and add a few meatballs to the pan. Fry gently, turning frequently, until golden-brown on all sides. Remove from the pan and set aside to drain on kitchen paper. Repeat with the remaining meatballs, cooking them in batches until they are all cooked. Top up the oil as needed during the cooking process.

Once the meatballs are cooked, make the sauce.

For the Sauce:
In the same pan as the meatballs were cooked in, fry the carrots, onions and garlic over a medium heat until the onions are soft and lightly colored. Add the parsley, paprika, and saffron, and pour in 1 1/4 cups of water. Bring to a boil, and then simmer for 2-3 minutes to thicken. Season with salt to taste, and then add the meatballs to the pan. Simmer for 10 minutes to warm through before serving.