Ingredients
-
-
1
-
1
-
2
-
3
-
3
-
1/4
-
1/2
-
1/2
-
1/8
-
1 - 2
-
-
1
-
1
-
1/2
Directions
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 , 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 , Perfect for a tapas party You’ll want to put the Romesco sauce on everything From Williams-Sonoma Taste cookbook
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
For the Meatballs:. |
|
2
Done
|
in a Bowl, Combine Pork, Bread Crumbs, Eggs, Parsley, Garlic, Pine Nuts, Salt, Pepper and Cinnamon. Form Into 1-Inch Balls. |
|
3
Done
|
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
Done
|
For the Sauce:. |
|
5
Done
|
Heat Olive Oil in a Skillet Over Medium Heat. Fry the Slice of Bread on Both Sides Until Golden (about 1 Minute). |
|
6
Done
|
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
Done
|
Transfer Meatballs to a Serving Plate and Serve With Romesco Sauce. |
