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
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|Serving Size: 1 Serving (103g)|
|Recipe Makes: 8|
|Calories from Fat: 127 (47%)|
|Amt Per Serving||% DV|
|Total Fat 14.2g||19 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 66.5mg||20 %|
|Sodium 1094.3mg||38 %|
|Potassium 247.3mg||7 %|
|Total Carbohydrate 20.6g||6 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 19.1g|
|Protein 14.5g||21 %|
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Calories per serving: 273
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