albondigas de ternera (lamb meatballs)

Categories
Molto
Yield
4 servings
MeasureIngredient
1 pounds Ground veal
½ pounds Jamon serrano, prosciutto or
  Ham, cut into 2inch
  Julienne
¼ pounds Tocino (bacon), cut into
¼  Inch cubes
Egg plus 2 eggs beaten
½ teaspoon Nutmeg
1 tablespoon Sweet paprika
2 tablespoons Orange zest
  Salt and pepper to season
¼ cup Flour
1 cup Dried bread crumbs
6 tablespoons Extra virgin olive oil plus
Tablespoons
Cloves garlic, thinly
  Sliced
2 larges Tomatoes, concasse, peeled,
  Seeded, and chopped
1 tablespoon Hot paprika
½ cup Dry sherry

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 ballsized rounds. Roll each ball in flour, then beaten eggs and then bread crumbs and set aside. In a 12 to 14inch saute pan, heat 6 tablespoons of 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.

Yield: 4 servings

MEDITERRANEAN MARIO SHOW #ME1B16

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