|1 pounds||Ground veal|
|½ pounds||Jamon serrano, prosciutto or|
|Ham, cut into 2inch|
|¼ pounds||Tocino (bacon), cut into|
|1||Egg plus 2 eggs beaten|
|1 tablespoon||Sweet paprika|
|2 tablespoons||Orange zest|
|Salt and pepper to season|
|1 cup||Dried bread crumbs|
|6 tablespoons||Extra virgin olive oil plus|
|4||Cloves garlic, thinly|
|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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