Blog Menu

Albondigas al Jerez

45 mins

6 people

Prep Time

20 mins

Cook Time

25 mins

Total Time

45 mins

These delicious meatballs are cooked in one of Spain’s classic sauces, salsa Española which is a brown sauce made with amontillado sherry and beef stock for the real taste of Andalucía.

Ingredients
Method

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 parmentier potatoes.

Ingredients

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

Method

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 parmentier potatoes.

Add To Basket

Amontillado Aurora Sherry

£15.90

Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

Ibérico Pork Tonkatsu

25 mins

4 people

Chicken and Prawn Paella

60 mins

4 people

Ibérico Pork Katsu Sando

25 mins

4 people

Ibérico Pork Schnitzel with Caper...

30 mins

4 people

Browse by Category

Sign up for Weekly Recipes

Latest Posts

Ibérico Pork Tonkatsu
18 October 2020
Chicken and Prawn Paella
17 October 2020
Ibérico Pork Katsu Sando
17 October 2020

Do you want 10% OFF your first order?*

*This offer is only available to new customers who have not made a purchase from Basco before. The discount code can only be used once per customer. This offer is not available in conjunction with any other offer, promotion or discount. Please note that we cannot refund the 10% discount if you forget to use it on your first order, you can always use it on your second!

Basco is an online Spanish food shop that sources, imports & sells only the finest & most authentic Spanish foods throughout the UK and Europe. Buy Spanish food online with us today, you won't be disappointed.

Explore

Contact us

Tel: 01937 845 767
Email: info@bascofinefoods.com
Unit 427C Birch Park
Thorp Arch Estate
Wetherby, West Yorkshire
LS23 7FG

Albondigas al Jerez