| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Meats |
Spanish |
Costa, Del, Nosh |
1 |
Servings |
INGREDIENTS
| 400 |
g |
Lean minced veal |
| 1 |
|
Egg |
| 1 |
T |
Fresh breadcrumbs |
| 2 |
|
Cloves garlic, peeled |
| 1 |
T |
Fresh chopped parsley |
| 240 |
g |
Chopped Spanish onions |
|
|
Sea salt/fresh ground black |
|
|
pepper |
| 1 |
t |
Plain flour |
| 2 |
T |
Olive oil |
| 2 |
|
Tomatoes, seeded and chopped |
| 1 |
|
Glass white wine |
| 2 |
|
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. Converted by MC_Buster. Converted by MM_Buster
v2.0l.
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