Albondigas In Sherry Pepper Sauce - cooking recipe

Ingredients

For the meatballs
1 cup onion, finely chopped, divided and used in the sauce
1/4 cup bell pepper, finely chopped
2 garlic cloves, minced
olive oil, for frying, virgin Spanish olive oil preferred
2 slices stale bread, crusts removed
1/2 lb ground beef
1/2 lb ground pork
2 tablespoons parsley, fresh chopped
1 teaspoon ground paprika
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 egg, beaten
salt, to taste
black pepper, fresh ground, to taste
1/2 cup all-purpose flour, approximate
For the Sherry Pepper Sauce
2 tablespoons olive oil, virgin Spanish olive oil preferred
1/2 red bell pepper, thinly sliced
2 garlic cloves, minced
2 teaspoons ground paprika
1/4 teaspoon ground cayenne pepper
2 tablespoons all-purpose flour
2/3 cup dry sherry
1 cup chicken broth
parsley, chopped fresh

Preparation

To Make the Meatballs:
Cover the bread with water or milk and soak until the bread is softened. Remove the bread and squeeze to remove the liquid.
In a large bowl, combine the beef and pork. Add all the meatball ingredients and mix well. Form about 1 tablespoon of the mixture into small balls and roll them in the flour.
Reheat the skillet and add additional oil if necessary. Brown the meatballs in batches over medium heat, shaking the pan frequently so that the balls retain their round shape. Remove and drain.
To Make the Sauce:
Heat the oil in a skillet and saute the onion, bell pepper, and garlic until soft. Add the paprika, cayenne, and the flour. Continue to cook for an additional minute.
Whisk in the sherry and chicken broth, bring to a boil, and reduce the heat. Add the meatballs to the sauce and simmer, turning the meatballs occasionally, for 20 to 25 minutes until they are cooked and sauce has thickened slightly.
Serve the albondigas with the sauce, garnished with the parsley and speared with a toothpick.