Albóndigas--meatballs--are one of the first things Esperanza, my mother-in-law, taught me how to cook. She always uses equal parts ground pork and ground ternera (veal, which in Spain is simply meat from a young cow). Here in the States I use straight ground venison or ground bison or ground grass-fed beef.
1 lb of ground meat of your choice
3/4 cup bread crumbs
a handful of chopped parsley
2 cloves of garlic, chopped
1/2 teaspoon of thyme
1 glass of dry white wine (drinkable, but nothing special)
3/4 cup flour (for dusting)
1/2 cup olive oil
4 cups of water, or chicken stock if you prefer
a pinch of saffron
In a large bowl, combine the meat, egg, parsley, garlic, thyme, breadcrumbs, and a pinch of salt. Mix well. Let the mixture sit in the fridge at least half an hour.
Now shape the meatballs, about 1 inch or a little less in diameter.
Roll the meatballs in flour until they are well coated.
Heat up a large pot. Working in batches, quickly brown the meatballs on all sides in the olive oil, and set them aside.
When you have browned all of the meatballs, add the wine, the water or broth, and the saffron to the pot. Bring the mixture to a boil. Add salt (about a teaspoon if you have used water, little or none if you're using broth).
Add the meatballs and, if necessary, more water so that they are covered with liquid.
Simmer for 25 minutes, and they're ready. Serve the albóndigas with the sauce sauce spooned over them.