Albóndigas en Salsa

Instructions

1. 1

   Prepare the Meatball Mixture: In a large bowl, combine the ground beef, ground pork, egg, milk-soaked breadcrumbs (squeeze out excess milk), minced garlic, parsley, salt, and pepper. Mix gently with your hands until just combined; do not overmix.

2. 2

   Shape and Coat: Roll the mixture into golf-ball-sized meatballs (about 1.5 inches in diameter). Dredge each meatball lightly in all-purpose flour, shaking off the excess.

3. 3

   Brown the Meatballs: Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Fry the meatballs in batches until browned on all sides, about 5-6 minutes. Remove them to a plate and set aside.

4. 4

   Make the Sofrito: In the same skillet with the leftover oil and meat drippings, lower the heat to medium. Add the finely diced onion and sauté for 7-8 minutes until soft and translucent. Add the minced garlic and cook for 1 minute.

5. 5

   Build the Sauce: Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Let the wine reduce by half. Add the crushed tomatoes, broth, and bay leaf. Season with a pinch of salt and pepper.

6. 6

   Simmer: Return the meatballs to the pan, nestling them into the sauce. Reduce the heat to low, cover, and simmer gently for 20-25 minutes until the meatballs are cooked through and the sauce has thickened. Serve hot.