Free Recipe Albondigas De Ternera – (Veal Meatballs)
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Albondigas De Ternera – (Veal Meatballs) Recipe
1 lb Ground veal
1/2 lb Jamon serrano; prosciutto or
-ham, cut 2 julienne
1/4 lb Tocino (bacon); cut 1/4
-cubes
1 Egg; plus
2 Eggs; beaten
1/2 ts Nutmeg
1 tb Sweet paprika
2 tb Orange zest
Salt; to taste
Freshly-ground black pepper;
-to taste
1/4 c Flour
1 c Dried bread crumbs
8 tb Extra-virgin olive oil;
-divided
4 Garlic cloves; thinly sliced
2 lg Tomatoes; peeled, seeded,
And chopped
1 tb Hot paprika
1/2 c Dry sherry
Albondigas De Ternera – (Veal Meatballs) Preparation
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 ball-sized rounds. Roll each ball in flour, then beaten eggs and then bread crumbs and set aside. In a 12- to 14-inch saute pan, heat 6 tablespoons of the 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. This recipe yields 4 servings. Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK – (Show # ME-1B16 broadcast 06-15-1998) Downloaded from their Web-Site – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-24-1998 Recipe by: Mario Batali Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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