Albondigas de ternera (lamb meatballs)

Yield: 4 servings

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


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