Wednesday, April 07, 2010

Spanish Metaballs

another what i am cooking for dinner post

this week the recipes comes from this book by Dorling Kindersley

prep time 20 mins cook time 1 hr

makes 48
freeze up to 3 months

750g minced veal
250g minced pork
2 garlic cloves
115g parsley, finely chopped
salt and pepper
1/2 tsp ground nutmeg
5 tbsp dry breadcrumbs
100ml milk
2 tbsp light olive oil
3 onions, finely chopped
1 tbsp flour, plus extra for dusting
400ml red wine (you can use white too)
2 large eggs, beaten
250ml sunflower oil or groundnut oil
2tbsp chopped parsley, to garnish

1. place the veal, pork, garlic and parsley into a bowl, and mix together well. season with pepper and nutmeg and set aside

2. put the breadcrumbs in another bowl, pour in the mil and set aside to soak

3. heat the olive oil in the casserole over a medium heat, and cook the onions, stirring for 4-5 minutes or until softened. sprinkle in the flour and continue to cook for a further 1 minute. Pour in the wine, and season to taste with salt and pepper. bring to a simmer, then reduce the heat and cook for 1 minutes or until the sauce is reduced. Press the sauce through a sleeve and return to the casserole over a lower heat.

4. squeeze the excess milk from the breadcrumbs and add the crumbs to the mat with the eggs and 3 tbsp of the reduced sauce. Mix thoroughly then roll the mixture into golf ball sized balls and dust each with a little flour

5. Heat the sunflower oil in a large frying pan,. Working in batches, fry the meatballs, turning frequently for five minutes or until even brown. remove them from the pan, drain on paper towel and transfer to the casserole.

6. poach the meatball gently in the sauce for 20 minutes or until the meatballs are no longer pink when cut in half. serve warm, with the sauce poured over, and garnished with parsley

Good with crusty bead or with olive herbed mash potatoes and green beans.

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