| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Spanish | Soups, Ethnic, Meats | 8 | Servings |
INGREDIENTS
| -Heather Smith NPFN03A | ||
| 1 | lb | Ground meat |
| 1/4 | c | Bread crumbs |
| 1 | Stalk celery; fine chop | |
| 4 | Cloves garlic; peel, chop | |
| 2 | tb | Flour |
| 1 | Egg | |
| 1 | tb | Milk |
| 2 | ts | Salt, pepper |
| 2 | tb | Olive oil or enough to sautee balls |
| 1/2 | Bunch fresh parsley; chopped | |
| 1/4 | c | White wine or DRY sherry |
| 2 | qt | Broth, stock or water |
INSTRUCTIONS
Thoroughly mix egg, bread crumbs, celery, salt, pepper, and half the garlic. Form into SMALL balls. Roll in flour and brown in hot oil. AS they brown, remove to a plate. In the same oil sautee the remaining garlic and parsley. Deglaze with 2 T wine or water. Put all ingredients into a pot, simmer 1/2 hour to 45 min. Carrots and/or potatoes may be added with meat balls. Serve with broth as soup, or without broth as main dish. Consuelo is my other Spanish sister-in-law and her cooking is as good as Antonita's. I ate very well when I was in Spain and France! Heather near L.A. 'u' From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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