Recipe number 17679 is

Consuelo's Albondigas

The ingredients are:
-Heather Smith NPFN03A 1 lb 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 qt Broth, stock or water

The recipe yield is:
8 Servings

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'

Soups; Ethnic; Meats

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