(Sherry-flavoured meatballs - Traditional recipe from Spain)

Time: preparation: 40 minutes ........ cooking: at least 30 minutes 300 g (10 1/2 oz) loin minced veal 200 g (7 oz) loin minced pork 1 onion, chopped A bunch of fresh parsley, chopped 2 garlic cloves, crushed About 20 new potatoes, peeled 2 tablespoons white flour 150 ml (5 fl oz - 3/4 C) sherry 250 (8 fl oz - 1 C) chicken stock 8 tablespoons extra virgin olive oil Paprika Fresh breadcrumbs Salt Medium difficulty

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Put minced meat together with the parsley (put aside 2 tablespoons), 2 tablespoons paprika and garlic in a bowl. Season to taste with salt and add some fresh breadcrumbs: begin mixing all the ingredients with your moistened hands and then keep on adding breadcrumbs until you have the right consistence. At this point you can make meatballs; every meatball must have the size of a walnut.
Heat the olive oil in a non-stick frying pan and let the meatballs fry on every side for about 3-4 minutes over a medium heat. Remove them from the pan with a skimming ladle and put on absorbent kitchen paper.
Fry the onion, 2 teaspoons paprika and flour in the same pan (in the oil left) for 2 minutes.
Then pour the sherry and chicken stock into the pan very slowly, stirring continuously. While you're waiting the sauce begins boiling, you can cut the potatoes if they are bigger than the meatballs. When the sauce boils, add the potatoes, lower the flame and keep on cooking, half-covered, for about 10-15 minutes stirring now and then. At this point add meatballs too and cook for other 10 minutes. Just before switching off the flame sprinkle with the parsley left and stir. Remember not to reduce the cooking juice too much: look at the photo!
Serve hot.

Note
- Who doesn't like garlic can substitute it with a bunch or fresh chives, chopped, or 2
  tablespoons dried chives. We tested this substitution and the dish is very good!
- If you aren't able to amalgamate all the ingredients for meatballs, you can add a beaten egg.
- Don't use dry breadcrumbs; in this case the meatball dough could become too hard.

What's the right wine?
Our suggestion is: Jerez Amontillado (white wine from Spain). If you prefer an Italian wine, you could combine Rossese Dolceacqua (a red wine from Liguria) with this dish.

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If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".