How to make Meatballs in Sherry.
- 500g pork mince
- 500g beef mince
- 1 medium onion, finely chopped and sweated for 5 minutes in pan with 1 tbsp of olive oil
- 1 tablespoon sweet Spanish paprika
- 2 tablespoons fresh flat leaf parsley, finely chopped
- 1 egg
- 1 small piece of bread dough, soaked in milk
- Salt and pepper to taste
- Plain flour for rolling the meatballs
- Vegetable oil for frying
- For the sherry sauce:
- 4 tbsp of olive oil
- 1 garlic clove, peeled and finely chopped
- 1 large onion, peeled and finely chopped
- 1 large carrot, peeled and finely diced
- 1 large beef tomato, pulp grated
- 1 bay leaf
- 100ml amontillado sherry
- 250ml beef stock
- Pinch of caster sugar
- Salt and pepper taste
- Start by making the meatballs. In a large bowl combine the minced beef and pork with the sweated onions, paprika, parsley, egg, bread dough, salt and pepper. Mix well and shape into meatballs the size of a golf ball. Rest in the refrigerator for 30 minutes.
- To make the sauce, place a medium-sized pan on a low heat, heat the oil and add the onions, garlic, carrot and bay leaf and cook until soft for about 10 minutes. Add the grated tomato and cook for a further 5 minutes. Add the sherry, bring to the boil and reduce by half. Add the beef stock and reduce by half again, about 10 minutes. Add a pinch of sugar to balance the acidity of the tomatoes and season with salt and pepper. You can keep the sauce whole or pass it through a moulin and keep warm.
- Heat some vegetable oil in a large frying pan, roll the meatballs in some flour and fry until nicely brown on all sides. Add the meatballs to the sauce and cook without boiling the sauce for 2 minutes on each side. Serve in warm plates with some new potatoes.
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