Stuffed albóndigas in sherry cream

Name: Stuffed albóndigas in sherry cream
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Bread roll (from the previous day); 500 g Carrots; 2 Federation Spring onions; 1 Onion; 500 g mixed mince; 1 Egg (Gr. M); 2 TEASPOONS medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 18 Almond kernels (without skin); 2 TABLESPOONS Oil; 100 ml dry sherry; 250 g Whipped cream; 75 g ground almonds (without skin)

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Bread roll (from the previous day)
500 g Carrots
2 Federation Spring onions
1 Onion
500 g mixed mince
1 Egg (Gr. M)
2 TEASPOONS medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
18 Almond kernels (without skin)
2 TABLESPOONS Oil
100 ml dry sherry
250 g Whipped cream
75 g ground almonds (without skin)

Directions

1
Soak rolls in water. Peel, wash and slice the carrots. Clean and wash spring onions and cut them into rings. Peel and finely chop the onion.
2
Squeeze the buns well. Knead with minced meat, egg, onion, mustard, 1 1⁄2 tsp salt and 1 tsp pepper. Form approx. 18 walnut-sized dumplings from the minced mass with moistened hands, placing 1 almond in the middle of each (see
3
Heat the oil in a large pan with a lid. Fry the dumplings in this pan for about 4 minutes until golden brown. Take them out.
4
Briefly fry the carrots and spring onions in hot frying fat. Season with salt and pepper. Add sherry, cream and 1⁄4 l water. Stir in ground almonds. Add dumplings to the sauce and bring everything to the boil.
5
Cover and braise at low heat for about 10 minutes. Season to taste with salt and pepper. White bread goes well with it.