Consuelos Albondigas

8 Servings

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Consuelos Albondigas Ingredients

1 lb Ground meat	1 tb Milk
1/4 c Bread crumbs	2 ts Salt, pepper
1 Stalk celery; fine chop	2 tb Olive oil or
4 Cloves garlic; peel, chop	1/2 Bunch fresh parsley; chopped
2 tb Flour	1/4 c White wine or DRY sherry
1 Egg	2 qt Broth, stock or water

Instructions for Consuelos Albondigas

Thoroughly mix egg, bread crumbs, celery, salt, pepper, and half the garlic. Form into SMALL balls. Roll in flour and brown in hot oil. AS they brown, remove to a plate. In the same oil sautee the remaining garlic and parsley. Deglaze with 2 T wine or water. Put all ingredients into a pot, simmer 1/2 hour to 45 min. Carrots and/or potatoes may be added with meat balls. Serve with broth as soup, or without broth as main dish. Consuelo is my other Spanish sister-in-law and her cooking is as good as Antonitas. I ate very well when I was in Spain and France! Heather near L.A. u From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Cuisine: Uncategorized