There is no way the photo does these Sherry Meatballs justice! My dinner companions wanted to drink the sauce that was left over after we ate the meatballs.
We didn’t let them… we saved it and poured what was left over fried eggs in the morning and that was delicious too!
I am on a bit of a tapas kick this summer after I did the Rioja Tasting and Tapas post. We were having another Tapas party and I wanted to try something different so I adapted this recipe for Albondigas from Lovefoodies.com.
I switched up the ingredients for what I had and add the sherry flambé to amp up the Spanish aspect.
OMG…no kidding…these are delicious. Don’t let the garlic scare you off -it blends with the meat and the sauce.
Chilling the meatballs allow them to firm up a bit. When you brown them make sure the oil is hot when you add them to the pan. Don’t be too quick to move them around or they will break apart. Turn gently with tongs after the bottom side is fully browned.
After all sides have been browned, add the sherry to the pan and have a BBQ lighter (with the long hose for the flame) handy. Quickly light the lighter and hold it just above where you poured the sherry. Be careful not to immerse the end in the liquid. Shake the pan and allow the flames to die down naturally as the alcohol burns off.
This step is optional but it does lend a lovely layer of flavour- so I’m not skipping it!
After the meatballs are browned transfer them to the skillet with the sauce to allow them to finish cooking.
Let them simmer until they are fully cooked. You can make these ahead (said the Queen of Make Ahead….)! They are delicious when first cooked but they do not lose anything overnight. The flavours may actually meld a bit more even.
We enjoyed these with Burgo Viejo Crianza 2013 LCBO #168815 released July 22, 2017. It is a real steal at $15.95. It was very smooth on the palate, fruity with hints of tobacco and leather. You can enter your postal code and check here if there is any left in your area.