Albondigas De Ternera - (Veal Meatballs)
Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 4
 

Ingredients:

1 pound ground veal
1/2 pound jamon serrano -- prosciutto or ham, cut 2 inch julienne
1/4 pound tocino -- (bacon), cut 1/4 inch cubes
1 large egg -- plus
2 large eggs -- beaten
1/2 teaspoon nutmeg
1 tablespoon sweet paprika
2 tablespoons orange zest
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
1/4 cup flour
1 cup dried bread crumbs
8 tablespoons extra-virgin olive oil -- divided
4 cloves garlic -- thinly sliced
2 large tomatoes -- peeled, seeded,
1 tablespoon hot paprika
1/2 cup dry sherry
 

Preparation:

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 sauté pan, heat 6 tablespoons of the oil until smoking. Sauté 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. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B16)