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Nutrition Facts

Serving Size 1 (329g)

Recipe makes 6 servings

Calories 455
Calories from Fat 178 (39%)
Amount Per Serving %DV
Total Fat 19.8g 30%
Saturated Fat 6.3g 31%
Monounsaturated Fat 9.8g
Polyunsaturated Fat 1.8g
Trans Fat 0.4g
Cholesterol 96mg 32%
Sodium 257mg 10%
Potassium 562mg 16%
Total Carbohydrate 23.1g 7%
Dietary Fiber 1.9g 7%
Sugars 3.5g
Protein 21.4g 42%

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Albondigas in Sherry Pepper Sauce

Recipe #391276 | 1¼ hours | 20 min prep | add private note
Buster's friend

By: Buster's friend
Sep 21, 2009

This tapas tresure comes from www.fiery-foods.com .- It is a Spanish appetizer meant to be eaten with tooth picks, a "cosas de picar" type of tapas - it refers to the picadors' used in bull fights. Make a double batch (prep time essentially the same) & freeze for fast appetizers on a moments notice.

SERVES 6 (change servings and units)

Ingredients

For the meatballs

For the Sherry Pepper Sauce

Directions

  1. 1
    To Make the Meatballs:.
  2. 2
    Cover the bread with water or milk and soak until the bread is softened. Remove the bread and squeeze to remove the liquid.
  3. 3
    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.
  4. 4
    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.
  5. 5
    To Make the Sauce:.
  6. 6
    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.
  7. 7
    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.
  8. 8
    Serve the albondigas with the sauce, garnished with the parsley and speared with a toothpick.

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