Consuelo's Albondigas
Yield
4 servingsPrep
14 minCook
45 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground meat
|
* |
| ¼ | cup |
bread crumbs
|
|
| 1 | Stalk |
celery
fine chop |
*
|
| 4 | cloves |
garlic
peel, chop |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | each |
eggs
|
|
| 1 | tablespoon |
milk
|
|
| 2 | teaspoons |
salt
pepper |
|
| 2 | tablespoons |
olive oil
|
|
| ½ | bunch |
parsley leaves
fresh |
|
| ¼ | cup |
white wine
or sherry, dry |
*
|
| 2 | quarts |
stock
stock or water |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground meat
|
* |
| 59 | ml |
bread crumbs
|
|
| 1 | Stalk |
celery
fine chop |
*
|
| 4 | cloves |
garlic
peel, chop |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 1 | each |
eggs
|
|
| 15 | ml |
milk
|
|
| 1E+1 | ml |
salt
pepper |
|
| 3E+1 | ml |
olive oil
|
|
| 0.5 | bunch |
parsley leaves
fresh |
|
| 59 | ml |
white wine
or sherry, dry |
*
|
| 2 | quarts |
stock
stock or water |
*
|
Directions
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 sauté the remaining garlic and parsley.
Deglaze with 2 tablespoon wine or water.
Put all ingredients into a pot, simmer ½ 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.
