Recipe - Albondigas De Ternera - (Veal Meatballs)

1 pound Ground veal
One half pound Jamon serrano; prosciutto or
ham, cut 2" julienne
One fourth pound Tocino (bacon); cut 1/4"
cubes
1 Egg; plus
2 Eggs; beaten
One half teaspoon Nutmeg
1 tablespoon Sweet paprika
2 tablespoon Orange zest
Salt; to taste
Freshlyground black pepper;
to taste
One fourth cup Flour
1 cup Dried bread crumbs
8 tablespoon Extravirgin olive oil;
divided
4 Garlic cloves; thinly cut or sliced up
2 lg Tomatoes; peeled, seeded,
And chopped
1 tablespoon Hot paprika
One half cup Dry sherry

Place veal, jamon, bacon, 1 egg, nutmeg, sweet paprika and orange
zest in blender and puree until smooth, about 1 minute. Season with
salt and pepper and form into golf ballsized rounds. Roll each ball
in flour, then beaten eggs and then bread crumbs and set aside. In a
12 to 14inch saute pan, heat 6 tablespoons of the oil until
smoking. Saute 6 meatballs at a time until dark golden brown and then
remove. Repeat with remaining meatballs and remove from pan. Add
garlic to pan with remaining 2 tablespoons oil and cook until light
golden brown, about 2 to 5 minutes. Add tomatoes, hot paprika and
sherry and bring to a boil. Place meatballs into sauce, lower heat
and simmer about 20 minutes. Serve either warm or at room
temperature. This recipe yields 4