Albondigas de ternera (lamb meatballs)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground veal |
| ½ | pounds | Jamon serrano, prosciutto or |
| Ham, cut into 2inch | ||
| Julienne | ||
| ¼ | pounds | Tocino (bacon), cut into |
| ¼ | Inch cubes | |
| 1 | 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 |
| 2 | Tablespoons | |
| 4 | Cloves garlic, thinly | |
| Sliced | ||
| 2 | larges | Tomatoes, concasse, peeled, |
| Seeded, and chopped | ||
| 1 | tablespoon | Hot paprika |
| ½ | cup | Dry sherry |
Directions
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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