Ingredients
1 lb ground meat
1/4 cup bread crumbs
1 stalk celery, fine chop
4 cloves garlic, peel, chop
2 tbsp flour
1 egg
1 tbsp milk
2 tsp salt, pepper
2 tbsp olive oil or enough to sautee balls
1/2 bunch fresh parsley, chopped
1/4 cup white wine or dry sherry
2 qt broth, stock or water
Directions
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 Antonita's. I ate very well when I was in Spain and France!
Heather near L.A. 'u'
Servings: 8 servings
Consuelo's Albondigas Recipe brought to you by Recipe Ideas
Categories: Meat; Mexican
The History of Recipes
It is actually possible to trace the history of recipes way back into history, certainly as far as the early Egyptians, and maybe even further. Interesting though that maybe, sadly, these ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe found, according to Professor Solomon Katz, are some stone tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. As we move into Roman times 25BC a roman called Apicius compiled a few documents detailing recipes prepared by wealthy Romans. In his works, Apicius recounts how the meals were separated into appetizers, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the early Romans were skilled in the use of many different herbs and spices, including some that we all recognise such as thyme, mint and parsley. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods, spices and herbs from the Middle-East, including spices such as rosemary and coriander. These new spices and herbs created an eruption in books on cookery, the majority of which are now in private collections. During the next few centuries, the rich and powerful families of Europe competed to lay on the best banquets, and as a result chefs and their recipe collections were greatly in demand. Even so, it was during the 19th century that cookery and cookery books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collating, verifying, and writing down the recipes that were being prepared for the better households. The revolution that is television brings us TV cooks and the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting everybody to access thousands of recipes like those on our web site. |
We hope you enjoy this Consuelo's Albondigas recipe.
