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After my success making meatballs with amontillado sherry sauce<\/a>, I decided to try oloroso this time, slightly modifying the recipe and making it more like the oloroso sauce I use for carrillada<\/a>. What can I say? Another winner.\u00a0 \ud83d\ude42<\/p>\n Ingredients and instructions below\u2026 Makes approx 24 meatballs<\/p>\n 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.<\/p>\n In a large saucepan, heat the olive oil and brown the meatballs, in batches if necessary (don\u2019t 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.<\/p>\n
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\nPork & Beef Meatballs<\/strong><\/p>\n\n
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