Spanish Meatballs With Romesco Sauce

Total Time
1hr 5mins
Prep 45 mins
Cook 20 mins

Perfect for a tapas party. You'll want to put the Romesco sauce on everything. From Williams-Sonoma "Taste" cookbook.

Ingredients Nutrition

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.
Most Helpful

5 5

We really enjoyed[loved]this recipe!! The meatballs were so nice and moist,very garlicy,melt in your mouth. The sauce was so good,I went to the store to get everything and forgot the almonds but will get for next time.I heated meatballs in a little sauce and served egg noodle mixed in a little sauce and salad on the side.Thanks for posting a great flavored recipe.