Pork And Ham And Meatballs In Sherry Sauce Recipe

Name: Pork And Ham And Meatballs In Sherry Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound lean grnd pork; 1/4 pound sliced smoked ham, minced; 1/2 c. chopped onion; 2 garlic cloves, chopped; 2 lg. Large eggs, beaten lightly; 3/4 c. fine fresh bread crumbs; 1 tbsp. sweet paprika; 1 teaspoon salt; 1/2 teaspoon pepper; 1/4 teaspoon dry thyme, crumbled; 2 tbsp. extra virgin olive oil; Flour for dredging the meatballs

Servings: persons

1 pound lean grnd pork
1/4 pound sliced smoked ham, minced
1/2 c. chopped onion
2 garlic cloves, chopped
2 lg. Large eggs, beaten lightly
3/4 c. fine fresh bread crumbs
1 tbsp. sweet paprika
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dry thyme, crumbled
2 tbsp. extra virgin olive oil
Flour for dredging the meatballs

1
Make the meatballs: In a bowl, combine well the pork, the ham, the onion, the garlic, the Large eggs, the bread crumbs, the paprika, the salt, the pepper, and the thyme.
2
(Test the seasoning by cooking a small amount of the meat mix.)
3
Form level Tbsp.
4
of the mix into balls (about 40) and dredge the balls in batches in the flour, shaking off the excess.
5
In a large heavy skillet, heat the oil over moderately high heat till it is warm and in it brown the meatballs in batches, transferring them to a bowl with a slotted spoon as they are browned.
6
Make the Sauce: Add in the oil to the skillet in that the meatballs were browned; heat it over moderately low heat till it is warm and in it cook the onion and the bell peppers, stirring, till the vegetables are softened.
7
Add in the garlic and cook the mix, stirring, for 1 minute.
8
Add in the paprika and cook the mix, stirring, for 30 seconds.
9
Add in the sherry and the broth, whisking, and bring the mix to a boil, whisking.
10
Add in the meatballs to the sauce and simmer the mix, covered, turning the meatballs occasionally, for 20 to 25 min or possibly till the meatballs are tender and the sauce is thickened slightly.
11
Transfer the meatballs with a slotted spoon to a heated serving dish.
12
(If the sauce seems thin, boil it, stirring, till it is thickened to the desired consistency.)
13
Stir the parsley into the sauce; season the sauce with salt and pepper and spoon it over the meatballs.

556

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound lean grnd pork, 1/4 pound sliced smoked ham, minced, 1/2 c. chopped onion, 2 garlic cloves, chopped, and more.

Yes, Pork And Ham And Meatballs In Sherry Sauce Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!