600 grammes (1 1/4 pounds) of Minced beef
4 garlic cloves
2 sprigs parsley finely chopped
1 cup of flour
1 onion chopped up in large chunks
2 bay leaves
1 tsp of salt
1/2 glass of wine
To prepare the mixture we beat the egg in a big bowl, then add the meat, 2 crushed garlic cloves, the salt and the parsley, mixing with a fork until everything is coated with the egg.
Use a spoon to separate enough mixture to form a golf-ball-sized meatball and shape it lightly with your hands. Be careful not to press too hard because the sauce won’t soak in later, which might leave them very dry. Continue forming balls until the mixture is finished, then place the flour on a plate and coat each of the balls by rolling them around the plate.
To fry the meatballs use a small, deep frying pan filled with olive oil to a depth of around 2 cm / nearly an inch. When the oil is hot add 4 or 5 balls and brown them lightly for 1 or 2 minutes, making sure that you turn them over half way through. Repeat the process until all of the meatballs have been fried.
To prepare the sauce use a large frying pan where you will be able to place all of the meatballs in one layer. Filter the olive oil used for frying the meatballs earlier and pour it into the large frying pan, then add the onion and cook slowly for about 10 minutes. Next add two garlic cloves with the skin still on, and two bay leaves. Add a spoonful of flour (you can use what’s left on the plate where you coated the meatballs) and stir it in with a wooden spoon for 15 seconds, coating the flour with the oil (note that if you fry it for much longer the flour might burn). Then quickly add the wine and about 1/2 a litre of water (1 US Pint). Finally, add the meat balls, and more water – until they are around two thirds covered – and cook slowly for about 30 minutes, stirring every now and again so they don’t stick to the bottom. Note that you can add more water half way through if needed.