Almond Meatballs
Unlike the Italian meatballs, these are strongly flavored with garlic, contain no cheese, and are spiked with almonds. They are unusual and great served on a toothpick with a glass of sherry.
- ½ pound each ground veal and pork or any combination of ground meats
- 1 egg
- ½ cup bread crumbs, preferably homemade
- 1 tablespoon minced garlic
- ¼ cup blanched almonds, roughly chopped
- Salt and black pepper to taste
- 2 tablespoons extra virgin olive oil
- Flour for dredging
Instructions:
-  Combine the meat in a bowl with the egg, bread crumbs, garlic, almonds, and salt and pepper. Mix well but do not knead. Form into balls of any size you like; tiny (½-inch diameter) ones are kind of nice but take longer to form.
- Put the oil in a large skillet and turn the heat to medium. One by one, dredge the meatballs in the flour and add them to the oil. Cook, turning as necessary, until nicely browned all over, 10 to 15 minutes. Serve hot or at room temperature.