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Sep 25, 2017
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RECIPES
Albóndigs
Serves 2 dozen meatballs
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Courtesy of Patty Long Catering
December 2009

INGREDIENTS

1 lb. ground pork
˝ lb. ham, diced
1 egg
1 Tbsp. Worcestershire sauce
1˝ tsp. salt
1 tsp. black pepper
2 tsp. Spanish paprika
1 Tbsp. chopped parsley
1 cup fresh bread crumbs
Sherry-red pepper sauce (Click here for the recipe.)


PREPARATION

• Mix all of the ingredients except for the sherry-pepper sauce together in a large bowl just until combined.
• Roll the mixture into 24 proportionate balls. Working in batches, brown the meatballs in a skillet over medium-high heat. Cook the meatballs until they are golden brown and then set aside, repeating until all of the meatballs are done.
• Put all of the meatballs back into the skillet and add the sherry-red pepper sauce. Simmer for about 10 minutes, until the sauce is slightly thickened and meatballs are tender. Sprinkle with chopped parsley, pick and serve.

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