Meatballs with Red Sherry Sauce (Albóndigas Con Salsa Al Jerez)

For the sherry sauce, peel tomatoes, remove seeds and cut into small cubes. Finely chop the onion and fry it, add the tomatoes & sherry, let it boil down for about 20 minutes and season with salt & pepper.

For the meatballs, mix the sherry with the white bread and let it steep. Mix the minced meat with finely chopped onion, garlic, olives, the pine nuts and the soaked bread, season with salt, pepper and ground cumin.

Form balls and roll in flour.

Heat olive oil with bay leaf and fry the meatballs in it quickly at first and then slowly finish cooking in the tomato sauce. Serve warm.

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