Mix all of the ingredients except for the sherry-pepper sauce together in a large bowl just until combined.
Roll the mixture into 24 proportionate balls. Working in batches, brown the meatballs in a skillet over medium-high heat. Cook the meatballs until they are golden brown and then set aside, repeating until all of the meatballs are done.
Put all of the meatballs back into the skillet and add the sherry-red pepper sauce. Simmer for about 10 minutes, until the sauce is slightly thickened and meatballs are tender. Sprinkle with chopped parsley, pick and serve.
1 lb. ground pork
½ lb. ham, diced
1 egg
1 Tbsp. Worcestershire sauce
1½ tsp. salt
1 tsp. black pepper
2 tsp. Spanish paprika
1 Tbsp. chopped parsley
1 cup fresh bread crumbs
Sherry-red pepper sauce (Click here for the recipe.)
½ lb. ham, diced
1 egg
1 Tbsp. Worcestershire sauce
1½ tsp. salt
1 tsp. black pepper
2 tsp. Spanish paprika
1 Tbsp. chopped parsley
1 cup fresh bread crumbs
Sherry-red pepper sauce (Click here for the recipe.)
This article appears in Dec 1-31, 2009.