Pork Meatballs with Romesco Sauce

Name: Pork Meatballs with Romesco Sauce
Total time: 45 min
Yield: 4
Cuisine: Spanish/Mediterranean
Ingredients: 4 cloves Spice World Garlic; ½ cup Spice World Easy Onion; 4 slices sourdough bread; 1 (12 oz) jar roasted red peppers; 6 Tbsp sherry vinegar; ⅔ cup Marcona almonds; 1 cup canned fire-roasted diced tomatoes; 1 tsp smoked paprika; ½ tsp kosher salt; ½ cup extra-virgin olive oil; 6 slices sourdough bread; ¾ cup whole milk; ¼ cup Italian parsley; 2 tablespoons fresh oregano; 1 large egg; 1 lb. ground pork; ¾ teaspoon kosher salt; ½ teaspoon pepper; 2 tablespoons olive oil

Created in partnership with Orlando Pride, these Pork Meatballs with Romesco Sauce are so tasty and come together quick with a Spice World kick! Enjoy a burst of flavor in each and every bite of these juicy meatballs smothered in a rich creamy sauce.

Serves: 4

Total Time: 45 Minutes

Ingredients

For the Romesco Sauce

Spice World Garlic
- 4 cloves Spice World Peeled Garlic
4 slices sourdough bread
1 (12 oz) jar roasted red peppers
6 Tbsp sherry vinegar
⅔ cup Marcona almonds
1 cup canned fire-roasted diced tomatoes
1 tsp smoked paprika
½ tsp kosher salt
½ cup extra-virgin olive oil

For the Meatballs

Spice World Easy Onion
- ½ cup Spice World Chopped Easy Onion
6 slices sourdough bread
¾ cup whole milk
¼ cup Italian parsley
2 tablespoons fresh oregano
1 large egg
1 lb. ground pork
¾ teaspoon kosher salt
½ teaspoon pepper
2 tablespoons olive oil

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Instructions

Prepare sauce. Break four slices of bread into pieces and lightly toast. Drain the red peppers and pat them dry. Add to the blender: toasted bread, red peppers, vinegar, almonds, garlic, tomatoes, paprika, ½ teaspoon salt, and extra-virgin olive oil. Blend until smooth; reserve.
Prepare meatballs. Remove and discard the crust from the remaining 6 slices of bread. Add milk and bread to a large bowl; let it soak. Remove parsley and oregano leaves from stems; chop leaves. Beat the egg lightly. Add to a large bowl with bread: oregano, parsley, beaten egg, pork, onion, remaining ¾ teaspoon salt, and pepper until just blended. Form or scoop the pork mixture into 2inch balls.
Heat a large sauté pan on medium-high for 2–3 minutes. Pour in olive oil, then add meatballs. Cook 4-5 minutes on each side until browned. Drain the fat from the pan. Pour the romesco sauce into the pan with the meatballs and bring to a simmer over medium heat. Cook 10–12 minutes until sauce has thickened and meatballs are 160°F. Serve.

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Pork Meatballs with Romesco Sauce

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