Albondigas De Ternera (Lamb Meatballs)
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Albondigas De Ternera (Lamb Meatballs)
  Lamb    Meatballs  
Last updated 6/12/2012 12:59:54 AM. Recipe ID 22907. Report a problem with this recipe.
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      Title: Albondigas de ternera (lamb meatballs)
 Categories: Molto
      Yield: 4 Servings
      1 lb Ground veal
    1/2 lb Jamon serrano, prosciutto or
           Ham, cut into 2inch
    1/4 lb Tocino (bacon), cut into
    1/4    Inch cubes
      1    Egg plus 2 eggs beaten
    1/2 ts Nutmeg
      1 tb Sweet paprika
      2 tb Orange zest
           Salt and pepper to season
    1/4 c  Flour
      1 c  Dried bread crumbs
      6 tb Extra virgin olive oil plus
      2    Tablespoons
      4    Cloves garlic, thinly
      2 lg Tomatoes, concasse, peeled,
           Seeded, and chopped
      1 tb Hot paprika
    1/2 c  Dry sherry
  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

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Recipe ID 22907 (Apr 03, 2005)

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