| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Med01 | 4 | servings | |
INGREDIENTS
| 1 | lb | Ground veal |
| 1/2 | lb | Jamon serrano; prosciutto or ham, cut 2" julienne |
| 1/4 | lb | Tocino (bacon); cut 1/4" cubes |
| 1 | Egg; plus | |
| 2 | Eggs; beaten | |
| 1/2 | ts | Nutmeg |
| 1 | tb | Sweet paprika |
| 2 | tb | Orange zest |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1/4 | c | Flour |
| 1 | c | Dried bread crumbs |
| 8 | tb | Extra-virgin olive oil; divided |
| 4 | Garlic cloves; thinly sliced | |
| 2 | lg | Tomatoes; peeled, seeded, |
| And chopped | ||
| 1 | tb | Hot paprika |
| 1/2 | c | Dry sherry |
INSTRUCTIONS
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 saute pan, heat 6 tablespoons of the oil until smoking. Saute 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. This recipe yields 4 servings. Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B16 broadcast 06-15-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-24-1998 Recipe by: Mario Batali Converted by MM_Buster v2.0l.
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