Consuelo's albondigas

Yield: 8 servings

Measure Ingredient
\N \N -Heather Smith NPFN03A
1 pounds Ground meat
¼ cup Bread crumbs
1 \N Stalk celery; fine chop
4 \N Cloves garlic; peel, chop
2 tablespoons Flour
1 \N Egg
1 tablespoon Milk
2 teaspoons Salt, pepper
2 tablespoons Olive oil or enough to sautee balls
½ \N Bunch fresh parsley; chopped
¼ cup White wine or DRY sherry
2 quarts Broth, stock or water

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'

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