Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         ground veal
     1/2  pound         jamon serrano -- prosciutto or ham,
                        -- cut 2" julienne
     1/4  pound         tocino -- (bacon), cut 1/4"
                        -- cubes
   1                    egg -- plus
   2                    eggs -- beaten
     1/2  teaspoon      nutmeg
   1      tablespoon    sweet paprika
   2      tablespoons   orange zest
                        salt -- to taste
                        freshly-ground black pepper -- to taste
     1/4  cup           flour
   1      cup           dried bread crumbs
   8      tablespoons   extra-virgin olive oil -- divided
   4                    garlic cloves -- thinly sliced
   2      large         tomatoes -- peeled, seeded,
                        and chopped
   1      tablespoon    hot paprika
     1/2  cup           dry sherry

Preparation:

Place veal, jamon, bacon, 1 egg, nutmeg, sweet paprika and orange zest in blender and puree until smooth, about 1 minute. Season with salt and pepper and form into golf ball-sized rounds. Roll each ball in flour, then beaten eggs and then bread crumbs and set aside. In a 12- to 14-inch sauté pan, heat 6 tablespoons of the oil until smoking. Sauté 6 meatballs at a time until dark golden brown and then remove. Repeat with remaining meatballs and remove from pan. Add garlic to pan with remaining 2 tablespoons oil and cook until light golden brown, about 2 to 5 minutes. Add tomatoes, hot paprika and sherry and bring to a boil. Place meatballs into sauce, lower heat and simmer about 20 minutes. Serve either warm or at room temperature. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B16)