Yield: 8 servings
|-Heather Smith NPFN03A|
|1 pounds||Ground meat|
|¼ cup||Bread crumbs|
|1||Stalk celery; fine chop|
|4||Cloves garlic; peel, chop|
|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|
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'