Meatballs In Chilli-sherry Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
These meatballs fall into a class of tapas called cosas de picar. Named after the picks that the picadors use during a bull fight, the term refers to those tapas that are served with toothpicks. Traditionally these one are made with paprika, but since I like my foods a little more spicy, I also add chilli powder. Ingredients:
1/2 cup onion, finely chopped |
1/4 cup finely chopped capsicum |
2 cloves garlic, minced |
2 slices stale bread, crusts removed |
1/2 kg mince meat (ground beef) |
2 tablsp chopped fresh parsley |
1 teasp ground paprika, preferably smoked |
1/2 teasp chilli powder |
1/2 teasp ground nutmeg |
1/2 teasp ground cinnamon |
1 egg, beaten |
plain flour for dusting |
salt and freshly ground black pepper |
olive oil for frying |
sherry pepper sauce |
1/2 cup onion, finely chopped |
2 tablsp olive oil |
1/2 red capsicum, thinly sliced |
2 garlic cloves, minced |
2 teasp paprika, again, preferably smoked |
1/4 teasp cayenne powder |
2 tablsp plain flour |
2/3 cup dry sherry |
1 cup chicken stock |
Directions:
1. Garnish: chopped fresh parsley
2. To Make the Meatballs:
3. In a bowl cover the bread with milk and soak until the bread is soft, then drain the bread and squeeze to remove the liquid.
4. In a large bowl, add all the meatball ingredients and mix them together well.
5. Form about 1 tablsp of the mixture into small balls and roll them in the flour.
6. Reheat the frying pan and add additional oil, if needed, and proceed to brown the meatballs in batches over medium heat, moving them around frequently so they retain their round shape.
7. Remove and drain.
8. To Make the Sauce:
9. Heat the oil in a frying pan and saute the onion, capsicum, and garlic until soft and then add the chilli powder, paprika, and the flour. Cook for an additional minute or so.
10. Stir in the sherry and chicken stock, bring to a boil, and then reduce the heat to a simmer. Add the meatballs to the sauce and let simmer, turning the meatballs occasionally, for 20 to 25 minutes until they are cooked and sauce has thickened slightly.
11. Serve the meatballs with the sauce, garnished with the parsley and speared with a toothpick.
|
|