Almond Meatballs (Spain) Recipe #376619
This recipe was found in the 2005 cookbook, The Best Recipes in the World. These are great as appetizers or served on a finger food buffet.
by Sydney Mike
40 min | 10 min prep
SERVES 8
- 1/2 lb ground veal
- 1/2 lb ground pork
- 1 egg
- 1/2 cup breadcrumbs
- 1 tablespoon garlic, minced
- 1/4 cup blanched almond, roughly chopped
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon pepper, to taste
- 2 tablespoons extra virgin olive oil
- 1/4 cup all-purpose flour (more or less)
- In a bowl, combine the veal & pork with the egg, bread crumbs, galic, almonds, salt & pepper, mixing well, but DO NOT KNEAD.
- Form into balls from 1/2 inch in diameter to 1 inch diameter.
- Put oil in a large skillet & turn the heat to medium.
- One by one, dredge the meatballs in the flour & add them to the oil, before cooking, turning as necessary, 10 to 15 minutes or until nicely browned all over.
- Serve hot or at room temperature.
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5 stars