Albondigas al Jerez

Ingredients

• 500g pork mince
• 500g beef mince
• 1 medium onion, finely chopped and sweated for 5 minutes in pan with 1 tbsp of olive oil
• 1 tablespoon sweet Spanish paprika
• 2 tablespoons fresh flat leaf parsley, finely chopped
• 1 egg
• 1 small piece of bread dough, soaked in milk
• Salt and pepper to taste
• Plain flour for rolling the meatballs
• Vegetable oil for frying
• For the sherry sauce:
• 4 tbsp of olive oil
• 1 garlic clove, peeled and finely chopped
• 1 large onion, peeled and finely chopped
• 1 large carrot, peeled and finely diced
• 1 large beef tomato, pulp grated
• 1 bay leaf
• 100ml amontillado sherry
• 250ml beef stock
• Pinch of caster sugar
• Salt and pepper taste
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