|Lean pork||1 Pound|
|Garlic||1 Clove (5 gm)|
|Black pepper||1⁄4 Teaspoon|
|Sherry||3⁄4 Cup (12 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Brown sugar||1⁄2 Cup (8 tbs)|
Put pork, garlic, onions and sprig of parsley through meat grinder.
Mix ground meat, nutmeg, 1/4 tsp cinnamon, allspice, salt, pepper and 1 Tbsp of the sherry.
Let stand for 2 hours.
Roll 1 level teaspoon of mixture in palms of hand coated lightly with cooking oil, into ball the size of a marble.
Continue until all meat is formed into balls.
Put water, cinnamon stick, cloves and sugar in heavy frying pan.
Bring to boil.
Drop meatballs into boiling mixture.
Add remaining sherry.
Cook over low heat until meatballs have turned dark brown and most of liquid has evaporated.
Attach a bit of parsley to each one with cocktail pick.