Pork Meatballs in Sherry Sauce Recipe

Pork mince made into meatballs cooked with a sherry and chicken stock

500 g pork mince

1/2 cup fresh white breadcrumbs

1/4 cup chopped fresh parsley

2 cloves garlic crushed

2 teaspoons paprika

2 tablespoons olive oil

1 onion, finely chopped

1 tablespoon flour

1 teaspoon paprika

1/2 cup dry sherry

1 cup chicken stock or water

10 small new potatoes

1 tablespoon chopped fresh parsley to garnish

Mix pork mince, breadcrumbs, parsley, garlic and paprika well

Roll into small balls

Heat oil in heavy-based pan and brown meatballs all over

Remove from pan

Add onion, flour and paprika to pan and cook, stirring for two minutes

Add sherry and stock gradually, stirring until mixture is smooth

Cook over medium heat until sauce boils and thickens

Return meatballs to pan with potatoes, cover and cook over low heat or until tender

Serve sprinkled with chopped parsley

Serves 4