Albondigas

Adapted fromSeasonal Spanish Food:  Combine 1 pound ground pork and 1 pound ground beef with 2 cloves mixed garlic,  3 beaten eggs, 1/3 dry white wine, salt, pepper, tsp chopped parsley.  Combine and form into golf ball size meatballs.  Let sit for a while in the fridge.  Break up blue cheese and form little pockets in each meatball and pinch closed.  Roll each meatball in flour.  Heat enough olive oil in a pan to come up to the side of a meatball.  Cook the meatballs in batches.  Then in another pan, heat 2 tbsp olive oil.  Add 1 chopped onion and cook until soft.  Add 1 tsp flour and cook for one minute.  Add 2 1/2 cups chicken stock and simmer 10 minutes.  Puree sauce and add meatballs.  Simmer one minute.  Serve sprinkled with chopped parsley and toasted almond slivers.  (When I make this again, I think I will use 2 onions.  It was quite tasty)