Almond Meatballs (Spain)

• 12 lb ground veal
• 12 lb ground pork
• 1 egg
• 12 cup breadcrumbs
• 1 tablespoon garlic, minced
• 14 cup blanched almond, roughly chopped
• 14 teaspoon salt, to taste
• 18 teaspoon pepper, to taste
• 2 tablespoons extra virgin olive oil
• 14 cup all-purpose flour (more or less)

1. In a bowl, combine the veal & pork with the egg, bread crumbs, galic, almonds, salt & pepper, mixing well, but DO NOT KNEAD.
2. Form into balls from 1/2 inch in diameter to 1 inch diameter.
3. Put oil in a large skillet & turn the heat to medium.
4. One by one, dredge the meatballs in the flour & add them to the oil, before cooking, turning as necessary, 10 to 15 minutes or until nicely browned all over.
5. Serve hot or at room temperature.

ground veal, ground pork, egg, breadcrumbs, garlic, blanched almond, salt, pepper, extra virgin olive oil, flour

Taken from www.food.com/recipe/almond-meatballs-spain-376619 (may not work)