Albondigas (meatballs in sherry sauce)

Ingredients for 3 servings:

• 500 g minced meat, mixed
• 1 roll, stale, finely crumbled
• 3 tsp parsley, dried
• 2 garlic cloves
• 3 tsp paprika powder, hot or sweet
• 12 small potatoes
• 1 m.-sized onion(s)
• 1 tbsp flour
• 8 cl sherry
• 250 g chicken broth
• 2 tbsp olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

a “one-pot dish” from the pan

In a bowl, knead the ground meat, crumbled bread, parsley, garlic (finely chopped or crushed), and 2 teaspoons of paprika powder thoroughly. Wet your hands slightly and form them into walnut-sized balls. Peel the potatoes and, if necessary, cut them into pieces (they should be about the size of the meatballs). Add olive oil to a large pan and fry the meatballs for about 3-5 minutes. Remove the meatballs from the pan. Finely chop the onion and add it to the pan with 1 teaspoon of paprika powder and the flour; fry for about 2 minutes. Deglaze with sherry and add the chicken stock. Simmer gently for 5 minutes. Add the meat and potatoes to the pan, cover, and simmer on low heat for 25-30 minutes. Shake the pan briefly every now and then to prevent sticking to the bottom. It tastes even better reheated the next day.