Spanish Almond Meatballs With Sherry Cream Sauce

• 1 roll day-old bread, soaked in cold water for 1-2 mins then excess liquid squeezed out
• 1 lb mixed ground beef and pork
• 1 None egg
• 1 None onion, finely diced
• 2 tsp Dijon mustard
• 18 None blanched almonds
• 3-4 tbsp oil
• 1/4 lb spring onions, trimmed and sliced
• 1 lb carrots, peeled and thinly sliced
• 2/3 cup dry sherry
• 1 cup vegetable stock
• 3/4 cup heavy cream
• 3/4 cup ground almonds

1. Mix the bread, ground meat, egg, onion and mustard. Season then form 18 meatballs. Press an almond into each meatball and flatten slightly. Heat the oil and brown the meatballs, working in batches, for 3-5 min until browned. Remove from the pan and keep warm. Add the spring onions and carrots and saute for 3-4 mins. Season then add the sherry, stock and cream. Return the meatballs to the pan, cover and simmer for 8-10 mins. Add the ground almonds and continue to cook for 1-2 mins. Distribute between 4 bowls and serve.

roll, mixed ground beef, egg, onion, mustard, almonds, oil, spring onions, carrots, dry sherry, vegetable stock, heavy cream, ground almonds

Taken from recipes-plus.com/api/v2.0/recipes/19640 (may not work)