A wonderful recipe with red wine!
*Meat ball on olive-nut-pepper sauce.
Sauté the onion and garlic until soft, do not let them take color, take them out and let them cool down. In a baking dish add minced meat, sautéed onion, garlic and all ingredients. Divide into 30 portions and form into balls. Put in the refrigerator for at least 4 hours.
Bake the meat balls in olive oil for 6-10 minutes and drain on a paper towel. Pour sauce over warm and cool. Serve cooled.
Sauce: Sauté onion and garlic, deglaze with wine and sherry, add tomatoes and pith, mix well, as well as chili pepper(s) – if you don’t like it spicy, leave out! Add sugar, cinnamon, salt and pepper. Cook a little, add olives in the last 5 min, remove from heat and add parsley, pour over meatballs, cool.
Serve cold.
In the tapas bar you can find all kinds of meat balls, made of lamb, pork, beef or chicken. These are also perfect for any summer buffet!
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