This recipe is for those who enjoy spicy food. Meatballs with Hot Mexican Sauce is an ideal dish for a casual dinner party, served with boiled rice, creamed potatoes or pasta. For those who prefer less pungent food, the chilli may be seeded and the cayenne pepper either reduced in quantity or omitted.
2 lb. minced pork large onion, finely grated garlic cloves, crushed
2 oz. ground almonds
2 oz. fresh breadcrumbs
1 egg, lightly beaten
1 tablespoon finely chopped fresh parsley
1 teaspoon ground cinnamon
1 teaspoon freshly ground black pepper
1 teaspoon salt
3 tablespoons medium dry sherry
1 tablespoon butter
1 tablespoons olive oil
1 large onion, finely chopped
1 garlic clove, crushed
1 tablespoon soft brown sugar
6 medium-sized tomatoes, blanched, peeled, seeded and chopped
1 medium-sized green pepper, white pith removed, seeded and thinly sliced
1 medium-sized red pepper, white pith removed, seeded and thinly sliced
1 green chilli, finely chopped :1 teaspoon cayenne pepper
1 teaspoon paprika
1 tablespoon chopped fresh parsley
5 fl. oz. beef stock
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 teaspoons cornflour dissolved in 4 tablespoons medium dry sherry
In a large mixing bowl, combine the pork, onion, garlic, almonds, breadcrumbs, egg, parsley, cinnamon, pepper, salt and sherry. Using your hands, mix and knead the ingredients well. Shape the meat mixture into about 36 walnut-sized balls.
In a large deep frying-pan, melt the butter with the oil over moderate heat. When the foam subsides, add the meatballs, a few at a time, and fry them, turning occasionally, for 6 to 8 minutes or until they are well browned.
Using a slotted spoon, transfer the meatballs to a plate. Set aside and keep warm while you brown the remaining meatballs in the same way. Set aside while you make the sauce.
Add the onion, garlic and brown sugar to the frying-pan and fry, stirring occasionally, for 6 to 8 minutes, or until the onion is soft and golden brown. Add the tomatoes, green and red peppers, the chilli, cayenne, paprika and parsley and cook for a further 3 minutes, stirring occasionally.
Pour in the stock and season with the salt and pepper. Increase the heat to high and bring the mixture to the boil. Reduce the heat to low and stir in the cornflour mixture. Add the meatballs to the sauce, cover the pan and continue cooking for a further 20 to 25 minutes or until the meatballs are thoroughly cooked.
Transfer the meatballs and sauce to a warmed serving dish and serve immediately.