Semisweet Sherry-Glazed Meatballs
The unmistakable aroma of Oloroso sherry imparts a special flavor to these meatballs, making them a unique and delightful treat.
Ingrediënten
Serves: 6 to 8
- 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 to taste
- All-purpose flour for coating
- 5 tablespoons olive oil
- ½ cup medium sweet sherry such as Oloroso
Instructies
- In a large bowl, combine the ground pork, beaten eggs, finely chopped garlic, shallot, half of the finely chopped onions, bread crumbs, nutmeg, and salt.
- Shape the mixture into 1-inch meatballs.
- Place the flour in a small, shallow bowl, and coat each meatball with flour.
- In a shallow earthenware casserole dish or Dutch oven large enough to fit all the meatballs in one layer, heat 3 tablespoons of the olive oil over medium heat.
- Add the meatballs and cook, turning them occasionally, until they are browned on all sides.
- Once browned, remove the meatballs and set them aside.
- In a small skillet, heat the remaining 2 tablespoons of olive oil over medium heat.
- Add the remaining half of the finely chopped onions and cook, stirring, until they become translucent and wilted, which takes about 5 minutes.
- Then, add the sherry, bring it to a boil, and cook, stirring occasionally, until it is reduced, which takes about 10 minutes.
- Pour this sherry mixture over the meatballs and bring it to a simmer over low heat.
- Let it simmer for an additional 5 minutes.
Notes / Tips / Wine Advice:
If you're using an earthenware dish, serve the hot meatballs directly from it, or transfer them to a serving platter.
These meatballs are a savory delight, with a unique twist from the Oloroso sherry glaze. They make an excellent tapa or appetizer for sharing with friends and family. Enjoy!
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