Pork Meatballs with Romesco Sauce

Serves: 4
Total Time: 45 minutes
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Ingredients

Romesco sauce

  • 4 slices sourdough bread
  • 1 (12 oz) jar roasted red peppers
  • 6 tablespoons sherry vinegar
  • 2/3 cup Marcona almonds
  • 4 Spice World Peeled Organic Cloves Garlic
  • 1 cup canned fire roasted diced tomatoes
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/2 cup extra-virgin olive oil

Meatballs

  • 6 slices sourdough bread
  • 3/4 cup whole milk
  • 1/4 cup Italian parsley
  • 2 tablespoons fresh oregano
  • 1 large egg
  • 1 lb ground pork
  • 1/2 cup Spice World Easy Onion
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil

Instructions

  • Prepare sauce. Break 4 slices bread into pieces and lightly toast. Drain red peppers and pat dry. Add to 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 crust from remaining 6 slices bread. Add milk and bread to large bowl; let soak. Remove parsley and oregano leaves from stems; chop leaves. Beat egg lightly. Add to large bowl with bread: oregano, parsley, beaten egg, pork, onion, remaining 3/4 teaspoon salt, and pepper until just blended. Form/scoop pork mixture into 2-inch balls.
  • Heat large saute pan on medium-high 2-3 minutes. Pour in olive oil, then add meatballs. Cook 4-5 minutes on each side until browned. Drain fat from pan. Pour Romesco sauce into pan with meatballs and bring to a simmer over medium. Cook 10-12 minutes until sauce has thickened and meatballs are 160°F. Serve.
Pork Meatballs with Romesco Sauce