Recipes

Recipe: Mini meatballs with red sherry sauce

May 25 02:15pm

Serves
4

Ingredients

Red sherry sauce:
2 tbsp extra virgin olive oil
1 medium brown onion, finely chopped
1 small garlic clove, finely chopped
1/2 cup dry sherry
2 bay leaves
400g can La Gina whole peeled tomatoes
Meatballs:
1/3 cup lemon juice
2 slices stale white bread
250g veal mince
1/3 cup Always Fresh green olives, pitted and roughly chopped
2 tbsp parsley, roughly chopped
1/4 tsp sea salt
1/4 tsp cayenne pepper
2 eggs, beaten
1/2 cup plain flour
3/4 cup olive oil, for frying
1/2 cup Always Fresh green olives, pitted and sliced

1. To prepare red sherry sauce, heat oil in a large pan over a medium heat. Add onion and garlic and cook, stirring, for 3 minutes until soft. Add sherry and bay leaves, then allow to simmer until reduced by half. Add tomatoes and cook until sauce is thick.

2. Pour lemon juice over bread and allow it to soak in. Squeeze out juice and add the bread to minced veal. Transfer mixture to a food processor and add olives, parsley, sea salt and cayenne pepper. Process for
a minute or two, then roll into small balls.

3. Dip meatballs into beaten egg, then into flour and dust off excess flour. Heat olive oil in a large non-stick frying pan over a medium-high heat, add meatballs and cook for 10-12 minutes, moving them around to cook evenly. When they are cooked through, drop them into red sherry sauce and simmer for 5 minutes. Stir through extra olives and serve.