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| warm a little olive oil and sauté the meatballs until well browned on all sides, 8 to 10 minutes.) |
| To make the sauce, in a large fry pan over medium heat, warm the olive oil. Add the onion and |
| sauté until tender, 8 to 10 minutes. Add the wine, broth and meatballs and simmer over low heat |
| for 5 minutes. Add the picada and cook for a few minutes more to blend the flavors. Taste and |
| adjust the seasonings. Transfer to a serving dish and serve hot. Serves 6. |
| Adapted from Williams-Sonoma Savoring Series, Savoring Spain & Portugal, by Joyce Goldstein |
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