me, 2.0: jose nazario
beauty and the street
meatballs in garlic sauce
- 3 tbsp olive oil
- 2 heads of garlic, peeled and left whole
- 3 1 inch slices of french bread
- 1 lb ground turkey, beef, veal or (my preference) lamb
- 4 tbsp minced fresh parsley
- 1 tsp salt
- 1/2 tsp black pepper, ground
- 1/4 tsp nutmeg
- 1 egg
- all purpose flour for coating
- 1.5 cups chicken broth and white wine mixed
- 2 medium tomates
heat 2 tbsp of the olive oil in a skillet and add all but three of the garalic cloves. cook until golden and remove, about 20 minutes of medium heat. toast one slice of the bread in the oil. in a food processor, mix the garlic and the toasted bread until it's a thick paste. reserve.
in a bowl, soak the two remaining slices of bread in water, then squeeze dry. mince the three leftover cloves or garlic and combine with the bread and meat. add in the parseley, salt, pepper, nutmeg, and egg. work it with you hands to mix evenly. make cocktail sized meatballs, coat in the flour, shake off excess.
heat the remaining oil in a skillet, add the meatballs, cook on medium high heat until cooked through, browned on all sides. pour stock over meatballs, add finely chopped tomatoes, and the reserved garlic/bread mixture. cover and simmer for 30 minutes. the sauce should be thick.
top with some fresh chopped parsley and serve with toothpicks. serves 10 as a tapa.
recipe from Tapas by Larry Walker, Ann Walker, Amy Kolman (Illustrator). my
sister purchased that book for me.
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Last modified: Thursday, Nov 16, 2006 @ 09:49pm
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