Spanish Meatballs With Romesco Sauce Food

OLIVE STUFFED MEATBALLS WITH ROMESCO SAUCE

Steps:

• In a food processor, drop the garlic through feed tube to mince. Stop the machine and add the peppers, almonds, vinegar, paprika, oregano and salt. Pulse about 10 times until minced.
• With the processor running, slowly pour the olive oil through the feed tube.
• Transfer the romesco sauce to a bowl to serve or cover and refrigerated for up to 5 days. Bring to room temperature before serving.
• Preheat your oven to 400ºF and lightly grease a large rimmed baking sheet.
• In a large bowl, mix the bread crumbs, egg, sherry (if using), parsley, paprika, garlic and pepper. Add the ground pork and mix thoroughly but gently with your hands.
• Using about 1 tablespoon of meat mixture for each, shape the meat into 40 meatballs. Stuff 1 olive in center of each meatball then completely enclose the olive.
• Arrange the meatballs on your prepared baking sheet. Bake for 15 minutes. Turn meatballs over and continue baking until cooked through and browned, about 10 minutes.
• Transfer the meatballs to a serving platter. Spear with toothpicks and serve hot with the Romesco Sauce for dipping.

SPANISH MEATBALLS WITH ROMESCO SAUCE

Steps:

• Combine all meatball ingredients and form into 12 meatballs.
• Heat a large pan over medium-high heat. When hot, add two tablespoons of avocado oil. When the oil is shimmering, add the meatballs and cook for 3-5 minutes on one side before flipping. Brown well, cooking for about 10-12 minutes.
• While the meatballs cook, prepare the sauce. Blend together all sauce ingredients except olive oil (it will become bitter if blended) in a high speed blender until completely smooth. Adjust seasoning to taste with more salt, vinegar, and adding monk fruit if you want it sweeter. Stir in the olive oil and set aside.
• To serve, plate half of the sauce onto each serving plate. Top with 6 meatballs and garnish with additional parsley, if desired.

SPANISH MEATBALLS WITH ROMESCO SAUCE

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.

SPANISH BURGERS WITH ROMESCO AND MANCHEGO CHEESE

Steps:

• Build a fire for banked grilling in an outdoor grill.
• For a charcoal grill, let the coals burn until they are covered with white ash. Spread out the mound of coals into a bank, with one side about two coals deep, and the other side of the slope with a scattering of single coals.
• For a gas grill, preheat the grill on High.
• Leave one side on High and turn the other side to Low.
• In both cases, you will have two areas for cooking, one hot and the other cooler.
• To make the romesco, with the machine running, drop the garlic through the feed tube of a food processor fitted with the metal chopping blade to finely chop it.
• Add the almonds, red peppers, vinegar, paprika, and oregano.
• With the machine running, gradually add the oil, then season with the salt and pepper.
• Transfer the sauce to a bowl. (The romesco can be made up to 2 weeks ahead, covered and refrigerated. Bring to room temperature before serving.).
• Working as gently and quickly as possible (overmixing compacts the meat and makes tough burgers), mix the ground round, salt, and pepper.
• Lightly form into 4 patties about 4 inches wide.
• Make an indentation, about 2 inches wide and ½ inch deep, in the center of each burger to help it keep its shape during grilling.
• Lightly oil the cooking grate.
• Place the burgers on the hot area of the grill.
• Cover and cook, turning once, until the outside is seared with grill marks, about 2 minutes per side.
• Move the hamburgers to cooler side of the grill and cover.
• Cook, turning once, until the hamburgers feel somewhat firm but not resistant when pressed in the center, about 4 minutes for medium-rare.
• If using a meat thermometer, insert it horizontally through the side of the burger to reach the center --it should read 125°F.
• During the last 2 minutes, top each burger with the cheese, and place the buns on the grill to toast lightly and warm through.
• Place a burger in each bun, top with a large dollop of romesco sauce, and serve immediately.