Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 6-8 Servings Main Dish
- 1 yellow onion
- 2 cloves garlic
- 2 lbs. lean hamburger
- 1/4 cup parsley
- 4 slices bacon
- 1/2 cup (approx) flour or bread crumbs for coating
- 1 to 1 1/2 cups virgin olive oil for frying
- 1 cup bread crumbs
- 4 cups beef broth
- 4 sprigs finely chopped parsley
- 1/3 cup finely chopped walnuts
Peel and finely chop the onion and garlic. Finely chop 1/4 cup parsley and the bacon. Place the hamburger meat, onion, garlic, parsley and bacon in a large mixing bowl and thoroughly mix. Form into meatballs.
Heat olive oil in a large heavy frying pan over medium-high heat. Olive oil should be about 1/2 inch deep for frying. Put the flour or bread crumbs on a plate. Once oil is hot enough, coat each meatball in flour or crumbs. Fry meatballs in the frying pan a few at a time, turning them to ensure the meat is cooked through.
Remove meatballs from pan as they cook and place on a paper towel to absorb the extra oil.
Place bread crumbs, parsley and 1 cup of the bouillon into a large pot. Mix well. Turn heat on medium and add the rest of the broth and nuts. Stir, cooking for about 5 minutes.
Add the meatballs to the parsley sauce. Serve over rice or with home-fried potatoes.
This recipe can also be prepared as a tapa, and will make 10 servings.