Iberian Meatballs
(0 votes)
(0 votes)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Ingredients
for
4
- For the meatballs
- 1 cup fresh, white breadcrumbs
- 6 Tbsps sherry
- 4 Tbsps Pine nuts
- 18 ozs ground Beef
- 1 large onion (chopped)
- 1 clove garlic cloves (chopped)
- 1 ¾ ozs Olives (pitted and chopped)
- 1 pinch ground Cumin
- 2 Tbsps flour
- 2 bay leaves
- 6 Tbsps olive oil
Preparation steps
1.
For the sauce: put the tomatoes into boiling water for a few seconds, then skin, halve, deseed and dice.
2.
Heat the oil in a frying pan and cook the onion until soft. Add the tomatoes, cover and simmer for about 20 minutes, stirring frequently.
3.
Add the sherry and season to taste with salt and pepper.
4.
For the meatballs: mix the breadcrumbs with the sherry and leave to stand for 10 minutes.
5.
Toast the pine nuts in a dry frying pan.
6.
Add the meat, pine nuts, onion, garlic and olives to the breadcrumbs and season to taste with salt and pepper. Add the cumin and mix well to produce a shapeable mixture. Shape into small balls and roll in the flour.
7.
Heat the olive oil in a frying pan with the bay leaves and fry the meatballs on all sides over a fairly high heat until cooked through.
8.
Place the meatballs on plates and serve the sherry sauce separately.
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