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
4 slices sourdough bread
1 (12 oz) jar roasted red peppers
6 tablespoons sherry vinegar
⅔ cup Marcona almonds
4 Spice World Peeled Organic Cloves Garlic
1 cup canned fire-roasted diced tomatoes
1 teaspoon smoked paprika
½ teaspoon kosher salt
½ cup extra-virgin olive oil
For the Meatballs
6 slices sourdough bread
¾ cup whole milk
¼ cup Italian parsley
2 tablespoons fresh oregano
1 large egg
1 lb ground pork
½ cup Spice World Easy Onion
¾ teaspoon kosher salt
½ teaspoon pepper
2 tablespoons olive oil
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, 1/2 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 3/4 teaspoon salt, and pepper until just blended. Form or scoop the pork mixture into 2-inch 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.
