ALBONDIGAS LAMB MEATBALLS IN TIO PEPE TOMATO SAUCE

 

ALBONDIGAS MEAT BALLS IN TIO PEPE SAUCE

 

INGREDIENTS

 

(makes 30)

FOR THE MEATBALLS

500g minced lamb

1 shallot fine diced

2 cloves garlic grated

1 tsp ground coriander

3/4 tsp hot paprika

3/4 tsp black pepper

1/2 tsp salt

40g breadcrumbs

3 tbsp milk

125g jammon serrano fine diced

3 tbsp chopped parsley

glug of ooil for frying

 

Soak the breadcrumbs in the milk, then add to a large bowl along with all the other ingredients and mix well, form into small one bite meatballs and then heat the ooil and brown off the meatballs in batches and reserve to one side, and use the pan with all the cooking juices in for the sauce.

 

FOR THE SAUCE

3 shallots fine chopped

2 cloves garlic fine chopped

1 red chilli fine chopped

1 tsp dried chillies

1 glug of ooil

200ml Tio Pepe sherry

300ml chicken stock

2 tins of top quality chopped tomatoes

1 tsp sugar

Black pepper

Salt

2 bay leaves

1 tsp cayenne pepper hot

 

In the same pan you have browned off the meatballs, add a glug of ooil and gently soften the onions, garlic and chillies for approx 5 minutes then add the Tio Pepe, chicken stock, tomatoes, sugar, bay leaves, chilli's, salt, pepper and cayenne and simmer for approx 30 minutes until thickened, add the meatballs and cook for a further 10 minutes, serve with fresh warm ciabatta for mopping up all the glorious sauce.