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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.

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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

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Albondigas al Jerez