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Ingredients
- 1 lb Grnd veal
- 1/2 lb Jamon serrano, prosciutto or possibly ham cut 2" julienne
- 1/4 lb Tocino (bacon) cut 1/4" cubes
- 1 x Egg plus
- 2 x Large eggs beaten
- 1/2 tsp Nutmeg
- 1 Tbsp. Sweet paprika
- 2 Tbsp. Orange zest
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/4 c. Flour
- 1 c. Dry bread crumbs
- 8 Tbsp. Extra-virgin extra virgin olive oil divided
- 4 x Garlic cloves thinly sliced
- 2 lrg Tomatoes peeled, seeded,
- Â Â and minced
- 1 Tbsp. Warm paprika
- 1/2 c. Dry sherry
Directions
- Place veal, jamon, bacon, 1 egg, nutmeg, sweet paprika and orange zest in blender and puree till smooth, about 1 minute. Season with salt and pepper and form into golf ball-sized rounds. Roll each ball in flour, then beaten Large eggs and then bread crumbs and set aside.
- In a 12- to 14-inch saute/fry pan, heat 6 Tbsp. of the oil till smoking. Saute/fry 6 meatballs at a time till dark golden and then remove. Repeat with remaining meatballs and remove from pan. Add in garlic to pan with remaining 2 Tbsp. oil and cook till light golden, about 2 to 5 min. Add in tomatoes, warm paprika and sherry and bring to a boil. Place meatballs into sauce, lower heat and simmer about 20 min. Serve either hot or possibly at room temperature.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 321g | |
| Recipe makes 4 servings | |
| Calories 655 | |
| Calories from Fat 353 | 54% |
| Total Fat 39.83g | 50% |
| Saturated Fat 8.6g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 197mg | 66% |
| Sodium 334mg | 14% |
| Potassium 771mg | 22% |
| Total Carbs 36.14g | 10% |
| Dietary Fiber 4.1g | 14% |
| Sugars 6.87g | 5% |
| Protein 30.96g | 50% |
