Spanish-Style Meatballs with Sherry Sauce

Ingredients

• 800 g ripe tomatoes
• 1 onion
• 2 tbsp olive oil
• 200 ml sherry
• Salt
• Pepper (freshly ground)
• 60 g fresh white bread crumbs
• 6 tbsp sherry
• 3 tbsp pine nuts
• 1 large onion
• 1 Garlic clove
• 50 g black, pitted olives
• 600 g mixed minced meat
• ground cumin
• 2 tbsp flour
• 5 tbsp olive oil
• 2 Bay leaves

Instructions

1. 1.

   Wash the tomatoes, briefly blanch them, cool, peel, quarter, deseed and dice. Peel and finely chop the onion. Heat oil in a pot and sauté the onion. Add the tomatoes, cover and simmer for about 20 minutes, stirring occasionally. Add sherry and season with salt and pepper.

2. 2.

   For the meatballs mix the bread crumbs with sherry and let sit for 10 minutes. Toast the pine nuts in a dry pan. Peel and finely chop the large onion and garlic. Chop the olives into small pieces.

3. 3.

   Combine the minced meat with pine nuts, onion, garlic and olives; add to the breadcrumb mixture. Season with salt and a pinch of cumin, then mix into a compact dough. Shape small balls from the dough and coat them in flour.

4. 4.

   Heat olive oil with bay leaves in a pan and brown the meatballs all over. Add the sherry sauce separately at the end.