Pork Meatballs with Romesco Sauce

Name: Pork Meatballs with Romesco Sauce
Cook 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

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

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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, 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.

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Pork Meatballs with Romesco Sauce

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