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| 1 x ca. 450 g | veal ground |
| 1/2 x ca. 450 g | Jamon serrano; prosciutto or ham, cut 2" julienne |
| 1/4 x ca. 450 g | Tocino (bacon); cut 1/4" cubes |
| 1 | Egg; plus |
| 2 | eggs beaten |
| 1/2 Teelöffel | nutmeg |
| 1 Esslöffel | Sweet paprika |
| 2 Esslöffel | Orange zest |
| | salt |
| | black pepper freshly ground |
| 1/4 Tasse | flour |
| 1 Tasse | breadcrumbs dried |
| 8 Esslöffel | Extra-virgin olive oil; divided |
| 4 | Garlic cloves thinly sliced |
| 2 gross | Tomatoes; peeled, seeded, |
| | And chopped |
| 1 Esslöffel | paprika hot |
| 1/2 Tasse | sherry dry |
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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
Web-Site - http://www. Foodtv. Com
Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com -or- Mad-Squad@prodigy. Net
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