Meatballs with Parsley Sauce Recipe

This main course originates in the Balearic Islands of the Mediterranean. The bacon in these meatballs make them extra flavorful. Combine them with a rich-tasting sauce of broth, parsley and walnuts and you have a delicious main course.
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
1 yellow onion
2 cloves garlic
2 lbs. lean hamburger
1/4 cup parsley
4 slices bacon
1/2 cup (approx) bread crumbs for coating
1 to 1 1/2 cups virgin olive oil for frying
1/2 cup flour
1 cup bread crumbs
4 cups beef broth
4 sprigs finely chopped parsley for sauce
1/3 cup finely chopped walnuts
Preparation:
This meatballs with parsley sauce serves 6-8 as a main course or 10-12 as appetizers.
Peel and finely chop the onion and garlic. Finely chop 1/4 cup parsley and the bacon. Place the hamburger, onion, garlic, parsley and bacon in a large mixing bowl and thoroughly mix. Form into meatballs.
Heat olive oil in a large heavy frying pan over medium-high heat. Olive oil should be about 1/2 inch deep for frying. Put the flour a plate. Once oil is hot enough, coat each meatball in flour. Fry meatballs in the frying pan a few at a time, turning them to ensure the meat is cooked through.
Remove meatballs from pan as they cook and place on a paper towel to absorb the extra oil.
Place bread crumbs, parsley and 1 cup of the bouillon into a large pot. Mix well. Turn heat on medium and add the rest of the broth and nuts. Stir and cook for about 5 minutes.
Add the meatballs to the parsley sauce. Serve over rice or with home-fried potatoes.