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| Home -> [Ethnic, Meats, Soups & Stews] -> [Consuelo's albondigas Recipe] |
Consuelo's albondigas
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Ethnic, Meats, Soups & Stews |
Rating: |
0 |
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Ingredients:
| 1
| lbs | Ground meat | | 1/4
| cup | Bread crumbs | | 1
| | Stalk celery, fine chop | | 4
| | Cloves garlic, peel, chop | | 2
| tbsp | Flour | | 1
| | Egg | | 1
| tbsp | Milk | | 2
| tsp | Salt, pepper | | 2
| tbsp | Olive oil or | | | -enough to sautee balls | | 1/2
| | Bunch fresh parsley, chopped | | 1/4
| cup | White wine or DRY sherry | | 2
| quart | Broth, stock or water |
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Procedures:
| 1 | Thoroughly mix egg, bread crumbs, celery, salt, pepper, and half the garlic. | | 2 | Form into small balls. | | 3 | Roll in flour and brown in hot oil. | | 4 | As they brown, remove to a plate. | | 5 | In the same oil sautee the remaining garlic and parsley. | | 6 | Deglaze with 2 t wine or water. | | 7 | Put all ingredients into a pot, simmer ?hour to 45 min. carrots and/or potatoes may be added with meat balls. | | 8 | Serve with broth as soup, or without broth as main dish. | | 9 | Consuelo is my other spanish sister-in-law and her cooking is as good as antonita"s. | | 10 | I ate very well when i was in spain and france! heather near l.a. "u |
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