Meatballs With Hot Mexican Sauce
|Minced pork||2 Pound (1 Kilogram)|
|Onion||1 Large, finely grated|
|Garlic||2 Clove (10 gm), crushed|
|Ground almonds||2 Ounce (50 Gram)|
|Fresh breadcrumbs||2 Ounce (50 Gram)|
|Egg||1 , lightly beaten|
|Parsley||1 Tablespoon, freshly chopped|
|Ground cinnamon||1⁄2 Teaspoon|
|Black pepper||To Taste|
|Medium dry sherry||3 Tablespoon|
|Olive oil||2 Tablespoon|
|Onion||1 Large, finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Soft brown sugar||1⁄2 Tablespoon|
|Tomatoes||6 Medium, peeled, seeded and chopped|
|Green pepper||1 Medium, pith and seeds removed and thinly sliced|
|Red pepper||1 Medium, pith and seeds removed and thinly sliced|
|Green chili||1 , finely chopped|
|Cayenne pepper||1⁄4 Teaspoon|
|Beef stock||5 Fluid Ounce (150 Milliliter)|
|Medium dry sherry||4 Tablespoon|
Mix together all the ingredients for the meat balls except the butter and oil, adding salt and pepper to taste.
Knead well with your hands, then form the mixture into about 36 walnut-sized balls and set aside.
Melt the butter with the oil in a frying pan.
Add the meatballs, in batches, and fry for 6 to 8 minutes or until they are evenly browned.
Remove the meatballs from the pan and keep warm while you make the sauce.
Add the onion, garlic and brown sugar to the frying pan and fry until the onion is soft and golden brown.
Stir in the tomatoes, peppers, chilli, cayenne, paprika and parsley and simmer for a further 3 minutes, stirring occasionally.
Add the stock with salt and pepper to taste and bring to the boil.
Dissolve the cornflour in the sherry.
Stir a little of the hot sauce into the mixture, then stir into the sauce.
Add the meatballs, cover the pan and simmer for 20 to 25 minutes or until the meatballs are cooked through.
Transfer the meatballs and sauce to a warmed serving dish and serve immediately, with noodles or rice.