Albondigas (Spanish Meatballs) with Onion Sauce

INGREDIENTS

For the meatballs:

• 500 gms ground beef
• 1/2 tsp nutmeg powder
• 2 cloves garlic, minced
• 1 egg, beaten
• 2 tbsp chopped fresh parsley
• Salt and pepper to taste

For the sauce:

• 2 cloves garlic – minced
• 1/2 small onion – minced
• Beef cube
• 1 tbsp sherry vinegar

DIRECTIONS

Mix all the ingredients, knead well and form into golf ball-sized balls.

Heat some oil and fry meatballs on medium heat till well cooked. Drain and remove. Throw away the oil and leave only 2 tbsp in the saucepan.

Heat oil and fry the garlic and onion till soft. Add the sherry vinegar, stir well and let it simmer for 5 minutes.

Add 1/2 cup water and bring to the boil. Add salt to taste then add the meatballs. Make sure there is enough liquid to more or less cover the meatballs. Cook uncovered for 15 – 20 minutes till the "soup" is gone.

Serve with mashed potatoes and mixed vegetables or for a difference, cauliflower mash and red cabbage.