Albondigas en Salsa

Method

1. Chop the onion and mince the garlic finely. In a large mixing bowl, add the beef, breadcrumbs and buttermilk, and mix using your hands. Add half of the garlic, the parsley, about 2 tsp salt and 1/2 tsp freshly ground pepper, and incorporate with your hands until mixture looks homogenous.
2. In a large sauté pan, heat 3 Tbs olive oil over medium heat, add the onion and cook, stirring frequently, about 10 minutes. Add the garlic and cook, about 1 minute. Add the tomato, season with 1 tsp salt and cook, stirring frequently, about 10 minutes. Lower the heat to medium-low and simmer, covered, about 10 more minutes.
3. Form the meatballs, about the size of a golf ball (I like to use an ice cream scoop, so the balls are similar in size). Place the flour in a medium bowl. One by one, roll the meatballs in the flour, shake them lightly to release any extra flour, and lay them on a cookie sheet.
4. In a frying pan, add enough oil to cover the bottom third of the meatballs. Working in batches, brown the meatballs on all sides, about 8 minutes total, making sure they’re not crowded in the pan. Transfer the meatballs to a plate lined with paper towels.
5. Uncover the sauce, add the wine and the finely chopped pebrella and stir to mix. Add the meatballs to the sauce and simmer over medium-low heat for about 30 minutes, turning the meatballs a couple of times (the sauce should cover at least two thirds of the meatballs, add a bit of water if necessary).
6. Sprinkle with a pinch of minced parsley. Serve with mini steamed potatoes tossed in olive oil, or with cubed French fries.