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Recipe Name: Albondigas De Ternera - (veal Meatballs) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

1 Pound(s) Ground veal
1/2 Pound(s) Jamon serrano, prosciutto or
ham cut 2" julienne
1/4 Pound(s) Tocino, bacon cut 1/4"
1 Egg, plus
2 Eggs, beaten
1/2 Teaspoon(s) Nutmeg
1 Tablespoon(s) Sweet paprika
2 Tablespoon(s) Orange zest
Salt, to taste
Freshly-ground black pepper
to taste
1/4 Cup(s) Flour
1 Cup(s) Dried bread crumbs
8 Tablespoon(s) Extra-virgin olive oil
4 Garlic cloves, thinly sliced
2 Tomatoes, peeled seeded
and chopped
1 Tablespoon(s) Hot paprika
1/2 Cup(s) 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 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 - -or- 06-24-1998 Recipe by: Mario Batali Converted
by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 685
Calories From Fat: 358
Total Fat: 40.4g
Cholesterol: 242.7mg
Sodium: 778mg
Potassium: 836mg
Carbohydrates: 34.6g
Fiber: 3.3g
Sugar: 4.1g
Protein: 37.6g

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