Uruguay Meatballs - Albondiagas

Ingredients:

5 tablespoons vegetable oil

1 medium onion, finely chopped

1 medium tomato, peeled and chopped

1 teaspoon sugar

Salt, freshly ground pepper

1 pound veal, finely ground

1 cup fresh breadcrumbs

4 tablespoons grated Parmesan cheese

1/4 cup seedless raisins

1/4 teaspoon grated nutmeg

2 eggs

Milk, if necessary

Flour

For the Broth: 1 tablespoon vegetable oil

1 medium onion, finely chopped

1-1/2 cups beef stock

1-1/2 cups dry red wine

1/4 teaspoon thyme

1/4 teaspoon oregano

1 bay leaf

Salt, freshly ground pepper

Additional stock and wine, if necessary

Cooking Instructions:

In a skillet heat 2 tablespoons of the oil and saute the onion until it is soft. Add the tomato, hot pepper, sugar, and salt and pepper to taste. Cook, stirring from time to time, until the mixture is thick and quite dry. Let the mixture cool. In a bowl mix together the veal, breadcrumbs, Parmesaon cheese, raisins, nutmeg, and the tomato mixture. Add the eggs, mixing thoroughly. If the mixture is too dry to hold together, add a very little milk. Form into balls, about 2 inches in diameter, and flour them lightly. Heat the remaining 3 tablespoons of oil in the skillet and saute the meatballs until lightly browned. As they are done, lift them our and set aside.

The Broth: Heat the tablespoon of oil in a saucepan and saute the onion until it is very soft. Add the stock, wine, thyme, oregano, and bay leaf, and simmer for a few minutes to blend the flavors. Season to taste with salt and pepper. Add the meatballs, cover, and cook over low heat until they are done, about 30 minutes. If necessary to cover the meatballs, add more stock and wine in equal amounts.

Serve the meatballs with rice or any starchy vegetable, using the broth as gravy. The broth may be a little thin, or too abundant, in which case lift our the meatballs to a serving dish and keep warm. Reduce the broth over brisk heat until it is slightly thickened.

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