Ibérico ham and raspberries meatballs brochettes
Mix the Ibérico ham along with the meat, breadcrumbs, milk, egg and the Sherry wine. Season with salt and black pepper. Leave the mixture to rest during 15 minutes.
Make small balls and flour them. Fry the meat and ham balls in hot Spanish olive oil until golden.
To make the sauce, boil the wine until reduced by half. Add the stock and simmer during 5 minutes. Add the jam and whiz until smooth. Place the meatballs in the sauce and simmer for another 5 minutes.
Place a small ball and a fresh raspberry in skewers and serve along with the sauce..
Preparation: Sonia Fuentes/©ICEX.