Spanish Veal Balls, En Casserole Recipe

Ingredients for Spanish Veal Balls, En Casserole Recipe

• About 1½ lbs. of veal (cutlet, from leg)
• ½ teaspoon of paprika
• 1 teaspoon of parsley (fine chopped)
• ¼ cup of fat, salt pork or bacon
• 1½ cups of cooked tomatoes
• ½ cup of fine, soft bread crumbs
• ½ teaspoon of salt
• A slice of green or red pepper, chopped fine
• 1 egg, well-beaten
• ½ teaspoon of salt

Instructions

1. Chop the veal and pork, freed from skin, very fine.
2. Add the paprika and parsley and mix thoroughly.
3. Shape into balls (makes about six) by rolling portions of the mixture in the hands.
4. Roll the balls in flour, then saute them in a little salt pork fat made hot in a frying pan.
5. Heat canned tomatoes and put into a casserole dish.
6. Add the salt and chopped red pepper, then put in the veal balls.
7. Rinse the frying pan with a spoonful of the tomato juice and pour into the casserole.
8. Cover and let cook in a moderate oven for an hour or more.
9. Serve from the casserole, or from a platter, with a sprig of parsley in the top of each ball.