Consuelos Albondigas Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
-Heather Smith NPFN03A,
1 lbs: Ground meat,
1/4 cup: Bread crumbs,
1 Stalk: celery, fine chop
4 Cloves: garlic, peel, chop
2 tbsp: Flour,
1: Egg,
1 tbsp: Milk,
2 tsp: Salt, pepper
2 tbsp: Olive oil or enough to sautee balls,
1/2 Bunch: fresh parsley, chopped
1/4 cup: White wine or DRY sherry,
2 quart: 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 1/2 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 Antonitas. I ate very well when I was in Spain and France!
Heather near L.A. u
Source from luhu.jp
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 1/2 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 Antonitas. I ate very well when I was in Spain and France!
Heather near L.A. u
Source from luhu.jp