These little veal and pork meatballs-albóndigas in Spanish-are popular served as tapas
Prep Time: prep 20 mins
Cooking Time: cook 1 hr
Serves: makes 48
- 1lb 10oz ( 750g) ground veal
- 9oz ( 250g) ground pork
- 1 / 2 cup minced parsley, plus more for garnish
- 2 garlic cloves, minced
- 1 / 2 tsp ground nutmeg
- 1 / 2 cup whole milk
- 1 / 3 cup bread crumbs (from day-old bread)
- 2 tbsp olive oil
- 3 onions, finely chopped
- 1 tbsp all-purpose flour, plus more for dusting
- 1 3 / 4 cups hearty red wine
- 2 large eggs, beaten
- salt and freshly ground black pepper
- 1 cup vegetable oil
- Mix the veal, pork, parsley, and garlic together in a large bowl. Combine the bread crumbs and milk in a small bowl and set aside.
- Heat the olive oil in a large flameproof casserole over medium heat. Add the onions and cook, stirring frequently, about 5 minutes, or until softened. Sprinkle in the flour and stir for 1 minute. Pour in the wine and bring to a simmer. Cook, stirring occasionally, 15 minutes, until lightly thickened. Rub through a wire sieve and return to the casserole. Season with salt and pepper. Set the sauce aside.
- Squeeze the excess milk from the bread crumbs and add to the meat mixture. Add the eggs and 3 tbsp of the wine sauce, season with salt and pepper, and mix well. Roll the mixture into 48 balls, each about the size of a golf ball. Dust the balls with the flour.
- Heat the vegetable oil in a large frying pan over medium-high heat. In batches, add the meatballs and cook, turning often, until browned. Using a slotted spoon, transfer to paper towels to drain.
- Bring the sauce and meatballs to a simmer. Reduce the heat to low and cook until the meatballs are cooked through. Sprinkle with parsley and serve warm.
- prep 20 mins; cook 1 hr
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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