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Albondigas De Ternera - (Veal Meatballs)

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  • 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


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 -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - -or-
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.