Veal Meatballs

• 4-inch piece of chorizo, finely diced
• 1/2 small white onion, minced
• 1/2 cup minced bell pepper
• 2 large garlic cloves, minced
• 1/4 cup plus 2 tablespoons chopped cilantro
• 2 pounds ground veal
• Kosher salt and freshly ground pepper
• 2 tablespoons vegetable oil

1. In a medium skillet, cook the chorizo over moderate heat just until crisp.
2. Add the onion, bell pepper and garlic and cook until softened.
3. Stir in 1/4 cup of the cilantro and let cool.
4. Gently mix the chorizo mixture with the veal and season well with salt and pepper.
5. Roll the mixture into 1 1/2-inch meatballs and chill for 30 minutes.
6. Preheat the oven to 450.
7. In a large ovenproof skillet, heat the vegetable oil.
8. Add the meatballs and cook over moderately high heat until browned, about 5 minutes.
9. Transfer the skillet to the oven and bake for 15 minutes, or until cooked through.
10. Transfer the meatballs to a platter, sprinkle with the remaining cilantro and serve.

chorizo, white onion, bell pepper, garlic, cilantro, ground veal, kosher salt, vegetable oil

Taken from www.foodandwine.com/recipes/veal-meatballs-cocktails-2006 (may not work)