Meatballs in a sherry paprika sauce

Ingredients for 4 servings:

• 350 g Mett (lamb and beef mince)
• 1 tsp Pul Biber
• ½ tsp cumin powder
• 3 cloves garlic, very finely chopped
• 5 stalks of flat-leaf parsley
• 1 tsp puree (pepper puree), homemade or ajvar
• ½ tsp salt
• 200 ml Lamb stock
• 100 ml Sherry, sweet
• 2 tbsp puree (pepper puree), homemade or Ajvar
• 2 spring onions
• 1 spring onion(s), extra for decoration
• e.g. salt and pepper
• 1 tsp oil, for frying
• a little starch flour, to bind

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 37 minutes

Tapas

This is a small starter for four people. This amount is not intended to fill you up. Mix the minced meat with the above ingredients thoroughly. Then form into small balls and fry them in hot oil. When the balls are almost cooked, fry in the finely chopped spring onions. For the sauce, mix the ingredients well in a pot. Add the fried spring onions, which were also fried in the pan, to the sauce. Heat through and taste and add more seasoning if necessary. Then thicken with a little potato flour. Place the minced meat balls on a small plate or in a tapas bowl and pour a little sauce over them. Garnish with spring onion slices. I serve these tapas warm. On vacation, we usually get them cold.