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1
Meatballs--mix together the beef, pork, bread crumbs, parsley, eggs, garlic, and salt and pepper to taste in a large bowl.
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2
Refrigerate for about 1 hour to chill.
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3
Pour the flour into a shallow bowl; moisten your hands with water and divide them eat mixture into 20 even portions; roll portions into meatballs.
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4
Roll each meatball in flour, shake off the excess, and transfer to a baking sheet.
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5
Heat 1/2 cup olive oil in a large skillet over med-high heat.
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6
Brown half the meatballs in the skillet, 10-12 minutes; transfer to a plate.
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7
Wipe out the skillet and repeat with the remaining oil and meatballs, leaving the oil and caramelized bits in the skillet.
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8
Sauce--heat the skillet, with reserved oil, over med-low heat.
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9
Add the garlic, onion, leeks, and bay leaf and cook, stirring occasionally, until soft, 12-15 minutes.
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10
Add the flour and cook, stirring, for 2 minutes.
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11
Whisk in the stock and wine; increase the heat to med-high, and bring to a boil while whisking constantly.
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12
Decrease heat to med-low and simmer until thickened, 12-14 minutes.
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13
Let cool and discard the bay leaf.
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14
Puree the sauce in a blender in batches.
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15
Return the sauce to the skillet along with the meatballs and bring to a boil over med-high.
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16
Reduce the heat to med-low and simmer until the sauce is thickened and the meatballs are cooked through, 16-18 minutes.
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17
Season with salt and pepper.
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18
Divide between 6-inch or 7-inch cazuelas (earthenware dishes) or bowls to serve.
