Little meatballs (albondigas)

Ingredients

•  2 white bread slices, crusts removed
•  500g beef mince
•  1 onion, peeled, chopped
•  1 garlic clove, chopped
•  2 teaspoons salted capers, rinsed
•  1 egg
•  2 tablespoons chopped flat-leaf parsley, plus extra to garnish
•  2 tablespoons plain flour
•  40ml (2 tablespoons) Spanish olive oil
•  150ml Spanish sherry*

Method 

Step 1
Place bread in a food processor and process until fine breadcrumbs. Add beef, onion, garlic, capers, egg and parsley and process until combined. Use your hands to roll the mixture into small balls, then dust in flour.
Step 2
Place the oil in a large frypan over medium-high heat. Add the meatballs and fry in batches for about 1-2 minutes or until cooked through and golden brown. After the last batch is cooked and transferred to a bowl, add the sherry to the pan for 2-3 minutes to deglaze, then return meatballs to the pan and simmer for 1-2 minutes. Serve warm.

Notes

* Spanish sherry is available from good bottle shops. Substitute with good-quality sherry or dry white wine.

Source:

http://www.taste.com.au/recipes/5905/little+meatballs+albondigas