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    Albondigas al Jerez, Spanish meatballs Spanish Meat Recipes, Tapas Recipes 5 1 5 0 https://www.bascofinefoods.com/wp-content/uploads/2020/05/albondigas-al-jerez-1.jpg

    Albondigas al Jerez

    • Serves 6 people
    • Complexity Easy
    Prep
    Prep time
    20 mins
    Prep
    Cook time
    25 mins
    Prep
    Total time
    45 mins
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    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

    Introduction

    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.

    Method

    1. 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.
    2. 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.
    3. 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.

      Shop Ingredients

      Amontillado Aurora Sherry

      £28.50
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