Meatballs In Chilli-sherry Sauce
From chillidude 16 years agoIngredients
- ½ cup onion, finely chopped shopping list
- 1/4 cup finely chopped capsicum shopping list
- 2 cloves garlic, minced shopping list
- 2 slices stale bread, crusts removed shopping list
- ½ kg mince meat (ground beef) shopping list
- 2 tablsp chopped fresh parsley shopping list
- 1 teasp ground paprika, preferably smoked shopping list
- ½ teasp chilli powder shopping list
- ½ teasp ground nutmeg shopping list
- ½ teasp ground cinnamon shopping list
- 1 egg, beaten shopping list
- plain flour for dusting shopping list
- salt and freshly ground black pepper shopping list
- olive oil for frying shopping list
- Sherry Pepper Sauce: shopping list
- ½ cup onion, finely chopped shopping list
- 2 tablsp olive oil shopping list
- ½ red capsicum, thinly sliced shopping list
- 2 garlic cloves, minced shopping list
- 2 teasp paprika, again, preferably smoked shopping list
- 1/4 teasp cayenne powder shopping list
- 2 tablsp plain flour shopping list
- 2/3 cup dry sherry shopping list
- 1 cup chicken stock shopping list
How to make it
- Garnish: chopped fresh parsley
- To Make the Meatballs:
- 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.
- In a large bowl, add all the meatball ingredients and mix them together well.
- Form about 1 tablsp of the mixture into small balls and roll them in the flour.
- 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.
- Remove and drain.
- To Make the Sauce:
- 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.
- 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.
- Serve the meatballs with the sauce, garnished with the parsley and speared with a toothpick.
The Rating
Reviewed by 3 people-
Good comfort food
Great post
Michaeltrigger in loved it -
oh yummmmmmm they sound delish.......thanks Nigel........
minitindel in THE HEART OF THE WINE COUNTRY loved it
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