Albondigas in Sherry Pepper Sauce
Monday, 26 May 2008
DescriptionThese meatballs fall into a class of tapas called "cosas de picar." Named after the picks that the picadors use during a bull fight, the term refers to those tapas that are served with toothpicks. In Spain, they would be made with minced meat, but since ground meats are more readily available, I use a combination of ground pork and beef. Traditionally these are made with paprika, but since I like my foods a little more spicy, I also add ground cayenne.
At a glance
For the meatballs:
For the Sherry Pepper Sauce:
To Make the Meatballs:
Cover the bread with water or milk and soak until the bread is softened. Remove the bread and squeeze to remove the liquid.
In a large bowl, combine the beef and pork. Add all the meatball ingredients and mix well. Form about 1 tablespoon of the mixture into small balls and roll them in the flour.
Reheat the skillet and add additional oil if necessary. Brown the meatballs in batches over medium heat, shaking the pan frequently so that the balls retain their round shape. Remove and drain.
To Make the Sauce:
Heat the oil in a skillet and saute the onion, bell pepper, and garlic until soft. Add the paprika, cayenne, and the flour. Continue to cook for an additional minute.
Whisk in the sherry and chicken broth, bring to a boil, and reduce the heat. Add the meatballs to the sauce and simmer, turning the meatballs occasionally, for 20 to 25 minutes until they are cooked and sauce has thickened slightly.
Serve the albondigas with the sauce, garnished with the parsley and speared with a toothpick.