| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Meats |
Spanish |
Costa, Del, Nosh |
1 |
servings |
INGREDIENTS
| 400 |
g |
Lean minced veal |
| 1 |
|
Egg |
| 1 |
tb |
Fresh breadcrumbs |
| 2 |
|
Cloves garlic; peeled |
| 1 |
tb |
Fresh chopped parsley |
| 240 |
g |
Chopped Spanish onions |
|
|
Sea salt/fresh ground black pepper |
| 1 |
ts |
Plain flour |
| 2 |
tb |
Olive oil |
| 2 |
sm |
Tomatoes; seeded and chopped |
| 1 |
sm |
Glass white wine |
| 2 |
fl |
Chicken stock |
INSTRUCTIONS
Mix the meat, egg, breadcrumbs, garlic, parsley and half the onions and
season. Shape into small meatballs and dust with flour.
Saute until browned and then add the remainder of the onions to the pan and
cook until soft and golden, then add wine, stock and chopped tomato. Season
to taste, cover and simmer for 40 minutes until the meatballs are cooked
through.
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