1 thick slice white bread
1/2 – 3/4 milk
1 clove garlic
1/4 teaspoon lemon peel
500g minced beef
1 tablespoon chopped parsley
1 egg
salt and pepper
1/4 teaspoon nutmeg
flour for coating
2 tablespoons oil
2 tablespoons dry sherry
3/4 cup cream
Remove crusts from bread, Soak the bread in the milk about 15 minutes. Meanwhile, finely crush the garlic and chop the lemon peel very finely. Mix the mince, garlic, lemon and chopped parsley together.
Squeeze the milk out of the bread, stir into the meat. Beat egg lightly and work into the meat mixture. Season with salt and pepper and nutmeg. With wet hands form into 4 cm balls and roll in flour to lightly coat. Heat oil in a large frying pan. Add the balls, a few at a time, don’t overcrowd the pan. Fry for 6 – 8 minutes. Shake the pan occasionally to keep the balls in shape. Drain on absorbent paper. Place meatballs in a casserole dish an sprinkle over with sherry. In a small sauce pan, bring the cream almost to boiling point. Pour cream over the meatballs.
Cover and bake 160 C for about 40 minutes or until meatballs are cooked.