Spanish Meatballs in Tomato Sherry Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 medium onion (s)
- 750 g minced meat, mixed or round beef
- 1 egg (s)
- 2 tablespoon breadcrumbs
- salt and pepper
- 1 tablespoon, leveled paprika powder, noble sweet
- 50 g ham, serrano in one piece
- 2 ½ tablespoon olive oil
- 2 small Can (s) tomato (s), lumpy
- 2 cloves garlic
- 2 tablespoon tomato paste
- 1 bay leaf
- 4 tablespoon sherry, dry
- 125 g quark
- 75 g sheep cheese, with herbs
- 8 slices toast
- rocket
Print Recipe
Pin Recipe Instructions
- Peel the onions. Put the mince in a bowl and grate an onion. Add egg and breadcrumbs and knead. Season to taste with salt, pepper and paprika. Dice the ham very finely. Knead under the mince. Shape 12 meatballs.
- Heat 1 tablespoon of oil in a coated pan and fry the meatballs vigorously on all sides, remove.
- Peel the garlic. Finely dice 1 toe and the rest of the onion. Add 1 tablespoon of oil to the fat in the pan and sauté the garlic and onion cubes. Add tomato paste and roast. Deglaze with the chopped tomatoes and sherry. Add the bay leaf and bring to the boil. Then boil down for about 5 minutes. Season to taste with salt and pepper. Place the meatballs and sauce in a coated baking dish. Bake in a hot oven at 200 degrees for about 15 minutes.
- Mix the quark. Crumble the sheep`s cheese and stir in. Season to taste with salt and pepper. Arrange in a bowl and drizzle with 1 teaspoon of olive oil.
- Toast slices of bread and rub the remaining clove of garlic in them while they are hot. If you like, the toast can also be fried in 2 tablespoons of olive oil with the remaining clove of garlic in slices until golden brown.
- Take the casserole out of the oven and arrange on plates with the bread slices. If desired, sprinkle with rocket.
- We didn`t make a dip with it, but put the sheep`s cheese on the casserole.
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