After my success making meatballs with amontillado sherry sauce, I decided to try oloroso this time, slightly modifying the recipe and making it more like the oloroso sauce I use for carrillada. What can I say? Another winner.  🙂

Ingredients and instructions below…

Pork & Beef Meatballs

Makes approx 24 meatballs

• 400 grams ground beef
• 400 grams ground pork
• 1 small sweet onion, minced
• 2 tablespoons dried oregano
• 3 tablespoons fresh flat-leaf parsley, finely chopped
• 3 cloves garlic, minced
• 2-3 dashes Worcestershire sauce, or to taste
• ground black pepper
• fine bread crumbs
• 2-4 tablespoons olive oil

Mix everything, except the olive oil, together in a large bowl (I find squishing it all between my fingers works best), slowly adding the bread crumbs at the end until you get a nice firm texture. Then form the meatballs, roll them in breadcrumbs, and place on a large plate or tray. Refrigerate for about 45 minutes before cooking.

In a large saucepan, heat the olive oil and brown the meatballs, in batches if necessary (don’t crowd them), turning occasionally until almost cooked, about 5-7 minutes. Set aside until the sauce is ready, then add the semi-cooked meatballs to the sauce and simmer on low heat for approximately 45 minutes.

Oloroso Sauce

• 100 grams bacon or pancetta, chopped
• 1 small onion, finely chopped
• 4 cloves garlic, smashed and roughly chopped
• 3 carrots, cut into small pieces
• ground black pepper
• 1 cup oloroso sherry
• 1 cup hot chicken broth
• 2 tablespoons olive oil

Heat olive oil in a saucepan and sautée the bacon until almost crispy, then add the garlic and onion. Continue stirring until the onion is translucent and then add carrots and cook for another 5 minutes. Add the hot chicken broth and oloroso and turn up the heat until it starts to bubble, then turn it down to a medium heat and keep stirring until the sauce thickens a bit, about 5 minutes. Add the semi-cooked meatballs and simmer on low heat for about 45 minutes, stirring occasionally.