Meatballs (Albóndigas)

1kg mince meat
2 large onions (or a mixture of onions and leeks)
1 carrot (optional)
Salt, pepper, parsley, pinch ground cummin
1 glass white wine
1L Chicken Stock
2 eggs, beaten
Handful of breadcrumbs
Flour for coating
Olive oil

Method
Finely chop half an onion and roughly chop the rest. Chop the carrot.
Now mix the mince meat with the finely chopped onion, seasoning, eggs and breadcrumbs.  Form the meatballs and dust with flour.

Heat a good quantity of oil in a large pan and quickly seal the meatballs.  Remove with a slotted spoon and reserve.  In the same oil, fry the onion and carrot for 5-10mins.  Return the meatballs to the pan.  Pour over the white wine and simmer to deglaze the base for a couple of minutes.  Cover with the chicken stock.  Bring to the boil, reduce heat and simmer covered for around 20mins.  Liquidize the sauce and serve with rice or chips.
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