Olive Stuffed Meatballs With Romesco Sauce Food

SPANISH MEATBALLS WITH ROMESCO SAUCE

Spanish Meatballs With Romesco Sauce image

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

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 tomatoes, 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

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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