| 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
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