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Taste of flamenco

Passport & Plate - Sherry meatballs from Jerez

United Kingdom | Sunday, 8 March 2015 | 3 photos


250g minced beef
250g of minced pork
1 egg (whisked)
2 tablespoons of fine breadcrumbs
2 garlic cloves
100g ground almonds
1 glass of dry sherry
Beef stock
Bay leaf
Creme fraiche
olive oil
Salt
Pepper


1. Mix the beef and pork mince together
2. Grind one garlic clove and add it to the mince mixture. Also add the egg, breadcrumbs and seasoning. Combine well
3. Shape the mince mixture into small balls
4. Put olive and one whole garlic clove in a saucepan and heat. Once hot, remove and discard the garlic clove, and add the meatballs. Fry on all sides.
5. Remove the meatballs from the pan and put to one side
6. In the same pan add the sherry and let the alcohol burn off. Then add the beef stock and a bay leaf.
7. In a dry pan lightly toast the ground almonds until they very slightly begin to colour. Then add the almonds to the stock mixture. If too thick add a bit more water. Add a spoon of creme fraiche
8. Then add the meatballs to the sauce.
It's done. Yummy!

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