Sherry-Infused Pork Meatballs
Sherry-Infused Pork Meatballs
Ingrediënten
- 2 pounds ground pork
- 3 large eggs lightly beaten
- 5 garlic cloves finely chopped
- 1 shallot finely chopped
- 2 medium onions finely chopped (about 1⅓ cups)
- Bread crumbs
- ⅛ teaspoon grated or ground nutmeg
- Kosher or sea salt
- All-purpose flour for dredging
- 5 tablespoons olive oil
- ½ cup medium sweet sherry such as Oloroso
Instructies
Prepare Meatball Mixture:
- In a large bowl, combine ground pork, eggs, chopped garlic, chopped shallot, half of the chopped onions, bread crumbs, nutmeg, and salt.
- Shape the mixture into 1-inch balls.
- Place flour in a small shallow bowl and dredge each meatball in the flour.
Sear Meatballs:
- Over medium heat, heat 3 tablespoons of olive oil in a shallow earthenware casserole dish or Dutch oven large enough for all the meatballs to fit in one layer.
- Add the meatballs and cook, turning occasionally, until browned on all sides.
- Reserve.
Prepare Sherry Reduction:
- Heat the remaining 2 tablespoons of olive oil in a small skillet over medium heat.
- Add the remaining half of the chopped onions and cook, stirring, until wilted and transparent (about 5 minutes).
- Add the sweet sherry, bring to a boil, and cook, stirring occasionally, until reduced (about 10 minutes).
Combine and Simmer:
- Add the sherry reduction to the reserved meatballs.
- Bring the mixture to a simmer over low heat and simmer for an additional 5 minutes.
Serve:
- If using earthenware, serve hot in the dish, or transfer to a platter.
Nutritional Information
Calories: 450 kcal
