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Albondigas (Ground Pork Meatballs)


2 lbs. Lean ground pork
2 cups Fresh white bread crumbs
2 cups Fresh parsley, chopped finely
2 tsp. Sweet paprika
1 Large onion, minced
4 cloves Garlic, minced
1/3 tsp. Freshly grated nutmeg
1/2 tsp. Cayenne powder
4 Large eggs
some Salt and fresh ground pepper
some Flour to dust
1 quart Canola oil for frying

Mix all together the ground pork, onion, parsley, nutmeg, paprika, cayenne, flour, 2 eggs and the rest of the seasoning.

Mix them very well with your hands and break big pieces then start shaping them into balls.

Put a large frying pan in medium heat, pour the cooking oil for at least an inch depth.

Start rolling the meat balls in seasoned flour and beat the remaining eggs.

As soon as the cooking oil is hot enough, but not smoking, deep each ball into the eggs, then lower it into the hot oil to seal it.

Reduce the heat and let it cook for 10 minutes, then turn the meatballs over and cook for another 10 minutes or until they cooked through.

Turn up the heat at the end of cooking, to get it golden brown and crispy.

Drain the cooked meatballs in the paper towels and serve them hot or cold.

Serve 8-10 people.



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Last modified: May 26, 2003