Meatballs (Albóndigas)

Ingredients

• onion
• parsley
• chorizo (Spanish cured sausage)
• jamón (cured ham)
• tocino (salt pork or bacon)
• veal
• 1 egg, beaten
• salt
• 1/2 jícara (teacup) flour
• egg, beaten
• oil or manteca (lard)
• almond sauce

Instructions

1. Make a picadillo (chopped mixture) with onion, parsley, chorizo (Spanish cured sausage), jamón (cured ham), tocino (salt pork), and veal.
2. Sauté the mixture in a pan, then mix it with beaten egg. Season with salt.
3. Place the flour (about half a jícara, or teacup) on a board and shape the mixture into round meatballs, using the flour to help with shaping.
4. Coat each meatball with beaten egg.
5. Fry the meatballs in hot oil or manteca (lard).
6. Transfer them to a cooking pot and pour almond sauce over them.