Consuelo's albondigas
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Heather Smith NPFN03A | ||
| 1 | pounds | Ground meat |
| ¼ | cup | Bread crumbs |
| 1 | Stalk celery; fine chop | |
| 4 | Cloves garlic; peel, chop | |
| 2 | tablespoons | Flour |
| 1 | Egg | |
| 1 | tablespoon | Milk |
| 2 | teaspoons | Salt, pepper |
| 2 | tablespoons | Olive oil or enough to sautee balls |
| ½ | Bunch fresh parsley; chopped | |
| ¼ | cup | White wine or DRY sherry |
| 2 | quarts | Broth, stock or water |
Directions
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 ½ 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 Antonita's. I ate very well when I was in Spain and France! Heather near L.A. 'u'