Spanish Meatballs

Prepare ahead

The meatball mixture can be refrigerated for up to 24 hours. Or, the entire dish can be cooked up to 2 days in advance and reheated.

1. Mix the veal, pork, parsley, and garlic together in a large bowl. Combine the bread crumbs and milk in a small bowl and set aside.

2. Heat the olive oil in a large flameproof casserole over medium heat. Add the onions and cook, stirring frequently, about 5 minutes, or until softened. Sprinkle in the flour and stir for 1 minute. Pour in the wine and bring to a simmer. Cook, stirring occasionally, 15 minutes, until lightly thickened. Rub through a wire sieve and return to the casserole. Season with salt and pepper. Set the sauce aside.

3. Squeeze the excess milk from the bread crumbs and add to the meat mixture. Add the eggs and 3 tbsp of the wine sauce, season with salt and pepper, and mix well. Roll the mixture into 48 balls, each about the size of a golf ball. Dust the balls with the flour.

4. Heat the vegetable oil in a large frying pan over medium-high heat. In batches, add the meatballs and cook, turning often, until browned. Using a slotted spoon, transfer to paper towels to drain.

5. Bring the sauce and meatballs to a simmer. Reduce the heat to low and cook until the meatballs are cooked through. Sprinkle with parsley and serve warm.