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Recipe: Albondigas De Ternera Veal Meatballs
Similar Categories: Albondigas, Ternera, Veal, Meatballs
1 pound ground veal
1/2 pound jamon serrano -- prosciutto or ham,
-- cut 2" julienne
1/4 pound tocino -- (bacon), cut 1/4"
-- cubes
1 egg -- plus
2 eggs -- beaten
1/2 teaspoon nutmeg
1 tablespoon sweet paprika
2 tablespoons orange zest
salt -- to taste
freshly-ground black pepper -- to taste
1/4 cup flour
1 cup dried bread crumbs
8 tablespoons extra-virgin olive oil -- divided
4 garlic cloves -- thinly sliced
2 large tomatoes -- peeled, seeded,
and chopped
1 tablespoon hot paprika
1/2 cup 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 ball-sized rounds. Roll each ball in flour, then beaten eggs and then bread crumbs and set aside.
In a 12- to 14-inch sauté pan, heat 6 tablespoons of the oil until smoking. Sauté 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.
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