Spanish Meatballs With Romesco Sauce

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Perfect for a tapas party. you'll want to put the romesco sauce on everything. from williams-sonoma taste" cookbook."

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Steps

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For the meatballs:.

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In a bowl , combine pork , bread crumbs , eggs , parsley , garlic , pine nuts , salt , pepper and cinnamon.

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Form into 1-inch balls.

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In a large skillet , heat oil over medium heat.

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Working in batches to avoid crowding , saute the meatballs until well-browned and cooked through , about five minutes.

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Transfer to paper towels to drain.

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For the sauce:.

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Heat olive oil in a skillet over medium heat.

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Fry the slice of bread on both sides until golden.

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In a food processor , finely chop the bread , almonds , pepper flakes and garlic.

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Add the pimientos , tomatoes , paprika , salt and pepper.

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Process to a smooth paste.

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Add the vinegar and process to combine.

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With the machine running , gradually add the oil in a thin stream to emusify the sauce.

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Transfer meatballs to a serving plate and serve with romesco sauce.

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Ingredients

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ground pork, fresh breadcrumb, eggs, italian parsley, garlic cloves, pine nuts, salt, black pepper, cinnamon, olive oil, white bread, whole almond, red pepper flakes, garlic clove, pimiento, tomatoes, paprika, red wine vinegar, extra virgin olive oil