Spanish meatballs in an almond and sherry sauce

Preparation time
1-2 hours

Cooking time
10 to 30 mins

Serves
Serves 4

By Ben Tish

Ingredients

For the meatballs

  • 550g/1lb 4oz good-quality beef mince
  • 125g/4½oz spicy chorizo
  • 2 garlic cloves, finely chopped
  • 15g/½oz dried breadcrumbs
  • 6 tbsp full-fat milk
  • 1 tsp smoked paprika
  • 1 small bunch flatleaf parsley, finely chopped
  • 1 free-range egg, beaten
  • glug olive oil
  • 2 bay leaves
  • sea salt and freshly ground black pepper

For the sauce

  • 25ml/1fl oz extra virgin olive oil
  • 2 slices white bread, crusts removed, cut into bite-sized pieces
  • 1 garlic clove, finely chopped
  • 40g/1½oz ground almonds
  • 60ml/2fl oz dry white wine
  • 60ml/2fl oz aged sweet Sherry vinegar
  • 300ml/10fl oz chicken stock

To serve

  • 1 tbsp finely chopped dill
  • 1 tbsp finely chopped flatleaf parsley