Old Schwartz Spicy Pork Meatballs

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Mix together the pork, onion, garlic granules, almonds, breadcrumbs, egg, parsley, cinnamon, seasoning and sherry. Combine well, then shape into about 40 walnut sized balls.

Step 2

Melt the butter with half the oil in a frying pan. Add the meatballs in batches, and fry gently until browned on all side, taking care not to break up the meatball shapes. Remove from the pan and drain on paper towels.

Step 3

Heat the remaining oil in a saucepan, add the onion, garlic granules and brown sugar to the pan and fry until the onion is soft.

Step 4

Stir in the tomatoes, green and red peppers, crushed chillies, cayenne pepper, paprika and parsley and cook for 3 minutes.

Step 5

Add the stock and bring to the boil. Dissolve cornflour in the sherry and add to the pan. Simmer, stirring, until thickened.

Step 6

Add meatballs to the sauce and shake the pan to cover well. Cover the pan and cook gently for 20 -25 minutes further until the meatballs are cooked through.