Ingredients

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.

Reviews & Comments 4

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    " It was excellent "
    minitindel ate it and said...
    oh yummmmmmm they sound delish.......thanks Nigel........
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  • hollymayb 6 years ago
    MMmmm...
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    " It was excellent "
    trigger ate it and said...
    Good comfort food
    Great post
    Michael
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  • peetabear 6 years ago
    these sound good... thank you will give these a try very soon.. I love little foods
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