Pork, veal and beef meatballs flavoured with allspice, garlic and oregano and cooked in a sherry sauce, these make a delightful informal lunch or dinner. Serve with buttered noodles and a green vegetable.
4 SERVINGS egg, lightly beaten with
3 tablespoons milk
1 oz. fresh white breadcrumbs
1 tablespoon flour
1 lb. lean pork, minced
8 oz. lean veal, minced
8 oz. lean beef, minced garlic cloves, crushed
½ teaspoon ground allspice teaspoon dried oregano
½ teaspoon salt
2 teaspoon black pepper
1 tablespoon finely chopped fre,sh parsley
1 oz. – cup butter
10 fl. oz. cups dry sherry
8 fl. oz. chicken stock
1 tablespoon soft brown sugar
1 tablespoon cornflour dissolved in 1 tablespoon chicken stock
In a small mixing bowl, mix together the egg and milk mixture and the bread-crumbs. Set aside.
In a large mixing bowl, combine the flour, pork, veal, beef, garlic, allspice, oregano, salt, pepper and parsley. Add the egg and breadcrumb mixture and, using your hands, mix and knead the mixture well.
With lightly floured hands, shape the mixture into about 24 balls approximately 1 -inches in diameter.
In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the meatballs, a few at a time, and fry them, gently turning occasionally with a slotted spoon, for 6 to 8 minutes, or until they are well browned.
With a slotted spoon, remove the meatballs from the pan and transfer them to kitchen paper towels to drain. Keep them warm while you brown the remaining meatballs in the same way. Set aside.
Pour out all but 1 tablespoon of the cooking fat from the frying-pan. Stir in the sherry, chicken stock, sugar and dis-solved cornflour .
Increase the heat to high and bring the sauce to the boil, stirring constantly and scraping the bottom of the pan to dislodge any sediments. Return the meatballs to the pan.
Reduce the heat to low, cover the pan
Meatballs with Spicy Sauce have a distinctly North African flavour. and simmer for 15 minutes, or until the meatballs are cooked.
Remove the pan from the heat. With a slotted spoon, transfer the meatballs from the pan to a warmed serving dish. Taste the sauce and add salt and pepper if necessary. Pour the sauce over the meatballs in the dish and serve immediately.