Albondigas De Ternera - (Veal Meatballs)

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Albondigas De Ternera - (Veal Meatballs) Ingredients

1 lb Ground veal	Freshly-ground black pepper;
1/2 lb Jamon serrano; prosciutto or	1/4 c Flour
1/4 lb Tocino (bacon); cut 1/4"	1 c Dried bread crumbs
1 Egg; plus	8 tb Extra-virgin olive oil;
2 Eggs; beaten	4 Garlic cloves; thinly sliced
1/2 ts Nutmeg	2 lg Tomatoes; peeled, seeded,
1 tb Sweet paprika	And chopped
2 tb Orange zest	1 tb Hot paprika
Salt; to taste	1/2 c Dry sherry

Instructions for Albondigas De Ternera - (Veal Meatballs)

Place veal, jamon, bacon, 1 egg, nutmeg, sweet paprika and orange zest in blender and puree until smooth, about 1 minute. Season with salt and pepper and form into golf ball-sized rounds. Roll each ball in flour, then beaten eggs and then bread crumbs and set aside. In a 12- to 14-inch saute pan, heat 6 tablespoons of the oil until smoking. Saute 6 meatballs at a time until dark golden brown and then remove. Repeat with remaining meatballs and remove from pan. Add garlic to pan with remaining 2 tablespoons oil and cook until light golden brown, about 2 to 5 minutes. Add tomatoes, hot paprika and sherry and bring to a boil. Place meatballs into sauce, lower heat and simmer about 20 minutes. Serve either warm or at room temperature. This recipe yields 4 servings. Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B16 broadcast 06-15-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-24-1998 Recipe by: Mario Batali Converted by MM_Buster v2.0l.

Main Ingredient: MeatCuisine: Uncategorized

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