Recipe (english)

Albondigas Mett Balls in Sherry

Albondigas Mett Balls in Sherry

Albondigas Mett balls in sherry taste particularly juicy. Season the mince with salt and pepper. Peel garlic, press through the garlic press and mix in. Core the chilli, dice finely and knead in. Fry the pine nuts in a pan. Finely chop and knead under the mince. Form small balls with moistened hands. Turn Albondigas balls in breadcrumbs flour. Heat the oil in a pan. Brown the albondigas balls vigorously. Cut the onion into fine cubes, add and sauté briefly. Deglaze Albondigas Mett balls with broth. Add laurel. Bring to the boil. Simmer at medium heat for 10 minutes until a slightly creamy sauce forms. Use a semi-dry sherry if possible. Add the sherry just before the end of cooking so that the aroma does not evaporate. Add the sherry and remove the frying set from the bottom of the pan. Let the albondigas cool in sherry and pour into a small tapas bowl.

Servings: 3, Difficulty: 
Preparation time: 15 minutes, Total duration: 15 minutes

All data per serving:
385 kcal
9 g
18 g
25 g

(C)opyright by Marions Kochbuch