My new favorite party food! I whipped up a small batch of these a week ago as a cozy dinner for two, and last night I served them as host to a St.Louisan reunion over the Cardinals-Giants game at my home; they were a bit hit, and I know they will be for you too.
Sherry Cream Sauce Recipe
Makes about 3 cups of sauce
3 fresh, ripe, never refrigerated roma tomatoes sliced thinly or 1 small can roma tomatoes, peeled
4 cloves garlic
1-2 tsp chili flakes or chopped dried chili
5 medium-large shallots, diced roughly
1 cup good Spanish sherry (olarosa, etc)
1 cup homemade chicken stock, or whatever the next best thing you can find is
2 bay leaves
salt and pepper to taste
In a large sauce pan or small coquette, warm about 1-2 T olive oil at medium heat. Add the diced shallots, dry chili, and garlic. Cook until color is changing and shallots are becoming limp, about 5-8 minutes. Add the remaining ingredients, and simmer for 15-45 minutes, depending your hurry. Remove the bay leaves and puree at least 1/2 of the mixture (or all of it) in a blender or with a blending stick. Return to the pan and continue to keep heated on low if not serving immediately, or store for later at this point.
Lamb & Pork Albondigas (meatballs) Recipe
Makes about 30 1-inch meatballs
1 lb ground lamb
1 lb ground pork
2 tsp smoked paprika
1 tsp ground coriander
1 tsp ground cumin
2 tsp salt
4 T (1/4 Cup) buttermilk, almond milk, or milk
4 T (1/4 Cup) thinly diced white bread or other bread (I used a completely grain free cashew based bread that I make myself)
Combine bread, milk, and spices, stirring gently. Add remaining ingredients and mix well, then forming the mixture into 1 1/2 inch meatballs and placing on foil, parchment, or whatever item can hold the raw meatballs. In a large skillet (such as a 12″ cast iron), warm coconut oil or another high-heat oil at medium high heat. Cook the meatballs without moving them for the first few minutes as to form a caramelized crust on one side, then flip them over to ensure they cook through without burning. You may need to do this in batches.
Serve the sauce over the meatballs family style or in individual bowls. It is ok to store the meatballs in the sauce for later use, however, they will lose any crispy coating they have developed from the cooking process.