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Receta Albondigas De Ternera (Veal Meatballs)
by Global Cookbook

Albondigas De Ternera (Veal Meatballs)
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Ingredientes

  • 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

Direcciones

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