Albondigas, Spanish Meatballs

Method:

• Soak the bread in a little of the milk in a medium to large mixing bowl.
• Add the minced beef, pork, one beaten egg, minced garlic, salt and pepper.
  Mix together well and set bowl aside.
• Take portions of the meat (the size will depend on what size you want your meatballs to be, I use a small ice cream scoop). Shape the meat into balls, lightly dust them with a little flour.
• When all the meatballs have been prepared, fry off in small batches in a medium sized frying pan (with lid or Dutch Oven) with olive oil until they have been cooked throughout. (be careful not overcrowd the pan) When cooked through, remove to a piece of kitchen towel to drain any excess oil.
• In the same frying pan (with lid or Dutch Oven) add a little oil to the remaining oils from the meatballs, fry off the chopped onion, minced garlic and finely diced carrot and season with salt and pepper to taste.
• When the onions and carrots are softened and golden in colour, add the white wine and beef stock to the pan, cover and cook on a medium heat for 20 minutes.
• Once cooked, pass the sauce through a fine sieve in to a casserole dish, add the meatballs to the dish and simmer for 15 minutes.
  
  Add the chopped parsley, stir through the dish and serve with some freshly sliced crusty loaf.