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Cooked by: Chef / Ethnicity: Spanish cuisine / Last Modified: 3/24/2004 / Base: Beef / Number of Servings: 4 |
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Directions: 1. Make the meatballs by soaking the bread crumbs in the chicken broth. Mix in the rest of the ingredients. Shape into 1 1/2 balls. Dust each meatball with flour.
2. On a heavy saucepan heat olive oil to medium-high. Brown meatballs on each side. Lower the heat and add onion. Cook until golden, add tomato and cook for one minute. Stir in the wine, broth and bay leaf. Season with salt and pepper, cover and cook for 30 minutes.
3. Meanwhile, combine parsley, garlic, 1/8 tsp. salt, saffron, almonds and paprika in a blender or mini-food processor. Mash into a paste. Add this mixture along with the peas to the meatballs and cook for 15 more minutes.
Serve hot.
Ingredients:
1 Pound(s) ground beef
1/3 Cup(s) bread crumbs
1/3 Cup(s) chicken broth
1 Tablespoon(s) minced prosciutto
1/2 Teaspoon(s) lemon juice
1/2 Teaspoon(s) salt
1 flour for dusting
2 Tablespoon(s) olive oil
3 Tablespoon(s) a few strands of saffron, crumbled
1 Tablespoon(s) fresh or frozen peas
1/4 Teaspoon(s) paprika |
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