Albóndigas de Dora Dora's Meatballs Sauce 2 tablespoons olive oil 1 medium onion, chopped 1 medium carrot, chopped 1 medium red bell pepper, chopped 4 garlic cloves, chopped 1 teaspoon salt 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/4 teaspoon pepper 1/8 teaspoon nutmeg 1 bay leaf 1 cup water 1/2 cup dry white wine Meatballs 2 lb. lean ground beef 1 1/2 cups bread crumbs 2 tablespoons chopped fresh parsley 1 1/2 teaspoons salt 1 teaspoon dried oregano 3 eggs Flour 2 tablespoons olive oil 1. Heat 2 tablespoons oil in medium skillet over medium heat until hot. Add all sauce ingredients except water and wine; cook until vegetables are softened, stirring frequently. 2. Cool sauce slightly. Remove bay leaf. In food processor or blender, purée sauce. 3. Meanwhile, in medium bowl, combine ground beef, bread crumbs, parsley, 1 1/2 teaspoons salt, 1 teaspoon oregano and eggs; mix well. Shape into balls, using about 1/4 cup mixture for each meatball. Coat lightly with flour. 4. Heat 2 tablespoons oil in large skillet over medium-high heat until hot. Brown meatballs on all sides in hot oil. 5. Stir in sauce, water and wine. Bring to a boil. Reduce heat; cover and simmer about 15 minutes or until meatballs are thoroughly cooked and sauce is heated. Serve meatballs with sauce. 8 servings María Ysidora de León Guanche (Dora) "In the fall, at the time of the grape harvest, neighbors and nearby families get together to pick the grapes and then to eat. The typical harvest meal is salted fish, wrinkled potatoes with the skin, gofio, the wine that's left from the previous year, and saffron mojo."
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