Recipe for Consuelos Albondigas 
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Yield:
8 Servings
Ingredients:
Amount Ingredient
1 lb Ground meat
1/4 cup Bread crumbs
1 stalk celery, fine chop
4 x Cloves garlic, peel, chop
2 tbl Flour
1 x Egg
1 tbl Milk
2 tsp Salt, pepper
2 tbl Olive oil or enough to sautee balls
1/2 bn fresh parsley, chopped
1/4 cup White wine or DRY sherry
Instructions:
Instructions: 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 sautee the remaining garlic and parsley. Deglaze with 2 T wine or water.

Put all ingredients into a pot, simmer 1/2 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.

Consuelo is my other Spanish sister-in-law and her cooking is as good as Antonitas. I ate very well when I was in Spain and France! Heather near L.A. u

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