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Garlic and sherry pork meatballs

4 portions, 16 small meatballs.

Recipe bywjf.morris
SpanishFor four
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Total time1 hr
DifficultyModerate
Community ratingNew recipe
Per serving28.0g protein
Representative photograph for Garlic and sherry pork meatballs
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Structure checkedAdaptive recipe data
Serves
4

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Method

Restoring cooking progress…
  1. 01

    Prepare the ingredients

    12 minHands-on

    Prepare the breadcrumbs, egg, grated garlic and parsley for the meatballs. Chop the sauce onion and slice the sauce garlic.

  2. 02

    Mix and shape

    12 minHands-on

    Mix the mince, breadcrumbs, egg, grated garlic, meatball parsley, salt and pepper. Divide into equal small meatballs according to the yield.

  3. 03

    Brown the meatballs

    9 minHands-on

    Heat the oil in a large frying pan and brown the meatballs for 6 to 8 minutes, turning gently. Lift onto a plate; they will finish in the sauce.

  4. 04

    Soften the onion

    5 minHands-on

    Soften the sauce onion in the same pan for 5 minutes. Add a splash of oil only if dry.

  5. 05

    Add garlic and flour

    2 minHands-on

    Add the sliced garlic for 1 minute, then stir in the flour.

  6. 06

    Add sherry and stock

    3 minHands-on

    Pour in the sherry and bubble for 2 minutes. Add the stock and bay leaf and return the meatballs. Cover loosely.

  7. 07

    Simmer first half

    7 minHands-off · check as directed

    Simmer gently for about 7 minutes.

  8. 08

    Turn

    1 minHands-on

    Turn the meatballs gently.

  9. 09

    Finish simmering

    7 minHands-off · check as directed

    Continue for another 5 to 8 minutes until the sauce lightly coats the meatballs.

  10. 10

    Check and finish

    2 minHands-on

    Check the centres reach 75°C for 30 seconds; cook longer if needed. Remove the bay leaf and finish with lemon juice and sauce parsley.

Equipment check

2 items required

  • Hob and suitable pan
  • Food thermometer

Check the listed equipment and capacity before you start.

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