| 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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