Albondigas De Ternera (Veal Meatballs) Recipe

• 1 lb Grnd veal
• 1/2 lb Jamon serrano, prosciutto or possibly ham cut 2" julienne
• 1/4 lb Tocino (bacon) cut 1/4" cubes
• 1 x Egg plus
• 2 x Large eggs beaten
• 1/2 tsp Nutmeg
• 1 Tbsp. Sweet paprika
• 2 Tbsp. Orange zest Salt to taste Freshly-grnd black pepper to taste
• 1/4 c. Flour
• 1 c. Dry bread crumbs
• 8 Tbsp. Extra-virgin extra virgin olive oil divided
• 4 x Garlic cloves thinly sliced
• 2 lrg Tomatoes peeled, seeded, and minced
• 1 Tbsp. Warm paprika
• 1/2 c. Dry sherry

1. Place veal, jamon, bacon, 1 egg, nutmeg, sweet paprika and orange zest in blender and puree till smooth, about 1 minute.
2. Season with salt and pepper and form into golf ball-sized rounds.
3. Roll each ball in flour, then beaten Large eggs and then bread crumbs and set aside.
4. In a 12- to 14-inch saute/fry pan, heat 6 Tbsp.
5. of the oil till smoking.
6. Saute/fry 6 meatballs at a time till dark golden and then remove.
7. Repeat with remaining meatballs and remove from pan.
8. Add in garlic to pan with remaining 2 Tbsp.
9. oil and cook till light golden, about 2 to 5 min.
10. Add in tomatoes, warm paprika and sherry and bring to a boil.
11. Place meatballs into sauce, lower heat and simmer about 20 min.
12. Serve either hot or possibly at room temperature.
13. This recipe yields 4 servings.

veal, jamon serrano, tocino, egg, eggs, nutmeg, sweet paprika, orange zest salt, flour, bread crumbs, extravirgin extra virgin olive oil, garlic, tomatoes, paprika, sherry

Taken from cookeatshare.com/recipes/albondigas-de-ternera-veal-meatballs-63043 (may not work)