Spanish Meatballs With Romesco Sauce |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Perfect for a tapas party. You'll want to put the Romesco sauce on everything. From Williams-Sonoma Taste cookbook. Ingredients:
1 lb ground pork |
1 cup fresh breadcrumb |
2 eggs, beaten |
3 tablespoons italian parsley, chopped |
3 garlic cloves, finely chopped |
1/4 cup pine nuts |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1/8 teaspoon cinnamon |
1 -2 tablespoon olive oil |
1 tablespoon olive oil |
1 slice white bread (large) |
1/2 cup whole almond, toasted |
1/4 teaspoon red pepper flakes |
1 garlic clove, chopped |
1/2 cup jarred spanish pimiento, drained |
1/2 lb tomato, peeled, seeded, and chopped |
1/4 teaspoon paprika |
1/4 teaspoon salt |
1/2 teaspoon black pepper |
1/4 cup red wine vinegar |
1/2 cup extra virgin olive oil |
Directions:
1. For the meatballs:.
2. In a bowl, combine pork, bread crumbs, eggs, parsley, garlic, pine nuts, salt, pepper and cinnamon. Form into 1-inch balls.
3. In a large skillet, heat oil over medium heat. Working in batches to avoid crowding, saute the meatballs until well-browned and cooked through, about five minutes. Transfer to paper towels to drain.
4. For the sauce:.
5. Heat olive oil in a skillet over medium heat. Fry the slice of bread on both sides until golden (about 1 minute).
6. In a food processor, finely chop the bread, almonds, pepper flakes and garlic. Add the pimientos, tomatoes, paprika, salt and pepper. Process to a smooth paste. Add the vinegar and process to combine. With the machine running, gradually add the oil in a thin stream to emusify the sauce.
7. Transfer meatballs to a serving plate and serve with Romesco sauce.
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