Albondigas De Ternera (lamb Meatballs) Recipe

Albondigas De Ternera (lamb Meatballs) Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
1 lbs: Ground veal,
1/2 lbs: Jamon serrano, prosciutto or
Ham, cut into 2inch
Julienne,
1/4 lbs: Tocino, (bacon), cut into
1/4 Inch: cubes,
1: Egg plus 2 eggs beaten,
1/2 tsp: Nutmeg,
1 tbsp: Sweet paprika,
2 tbsp: Orange zest,
Salt and pepper to season,
1/4 cup: Flour,
1 cup: Dried bread crumbs,
6 tbsp: Extra virgin olive oil plus,
2 Tablespoons: ,
4 Cloves: garlic, thinly
Sliced,
2 large: Tomatoes, concasse, peeled,
Seeded, and chopped
1 tbsp: Hot paprika,
1/2 cup: Dry sherry,

Directions:

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 ballsized rounds. Roll each ball
in flour, then beaten eggs and then bread crumbs and set aside. In a
12 to 14inch saute pan, heat 6 tablespoons of 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.

Yield: 4 servings

MEDITERRANEAN MARIO SHOW #ME1B16


Source from luhu.jp