Olive Stuffed Meatballs With Romesco Sauce Food
SPANISH MEATBALLS WITH ROMESCO SAUCE
Perfect for a tapas party. You'll want to put the Romesco sauce on everything. From Williams-Sonoma "Taste" cookbook.
Provided by KissKiss
Categories Pork
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- For the meatballs:.
- In a bowl, combine pork, bread crumbs, eggs, parsley, garlic, pine nuts, salt, pepper and cinnamon. Form into 1-inch balls.
- 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.
- For the sauce:.
- Heat olive oil in a skillet over medium heat. Fry the slice of bread on both sides until golden (about 1 minute).
- 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.
- Transfer meatballs to a serving plate and serve with Romesco sauce.
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