https://www.vashonthriftway.com/Recipes/Detail/7879/Stuffed_Pork_Meatballs_with_Romesco
This is a great appetizer for a large party. Serve meatballs with Spanish cheeses, such as Manchego, pickled vegetables and crusty bread. To simplify this recipe, you can use 2 cups Romesco Sauce or other red bell pepper sauce.
Yield: 10 servings (40 meatballs)
Preparation Time: 20 min; Cook: 25 min
Romesco Sauce: | |||
1 | clove | garlic, crushed under a knife and peeled | |
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2 | roasted red peppers (from a jar), drained | ||
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1/4 | cup | natural sliced almonds | |
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2 | teaspoons | red wine vinegar OR sherry | |
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1 | teaspoon | sweet paprika, (preferably smoked paprika) | |
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1/2 | teaspoon | dried oregano OR 1 teaspoon fresh oregano, chopped | |
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1/4 | teaspoon | salt | |
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1/3 | cup | extra virgin olive oil | |
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Meatballs: | |||
1 1/2 | pounds | lean ground pork | |
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Vegetable oil, for the baking sheet | |||
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3/4 | cup | bread crumbs | |
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1 | large egg, beaten | ||
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2 | Tablespoons | dry sherry, optional | |
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2 | Tablespoons | fresh parsley, finely chopped OR 2 teaspoons dried parsley | |
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1 | teaspoon | sweet paprika, (preferably smoked paprika) | |
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2 | cloves | garlic, minced | |
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3/4 | teaspoon | salt | |
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1/4 | teaspoon | freshly ground black pepper | |
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40 | small red-pepper stuffed green olives, | ||
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40 | wooden toothpicks OR bamboo cocktail spears, for serving | ||
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Yield: 10 servings (40 meatballs)
Approximate Nutrient Content per serving:
Calories: | 230 | |
Calories From Fat: | 126 | |
Total Fat: | 14g | |
Saturated Fat: | 2.5g | |
Cholesterol: | 60mg | |
Sodium: | 700mg | |
Total Carbohydrates: | 9g | |
Dietary Fiber: | 1g | |
Protein: | 17g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Romesco:
In a food processor drop garlic through feed tube to mince garlic. Stop machine and add red peppers, almonds, vinegar, paprika, oregano and salt. Pulse about 10 times until minced. With processor running, slowly pour oil through feed tube. Transfer to serving bowl.
Makes about 1 1/4 cup of sauce. (Romesco can be covered and refrigerated for up to 5 days. Bring to room temperature before serving.)
Meatballs:
Preheat oven to 400 degrees F
Lightly oil large rimmed baking sheet. In large bowl, mix bread crumbs, egg, sherry, parsley, paprika, garlic, salt and pepper. Add ground pork and mix thoroughly but gently with your hands. Using about 1 tablespoon of the meat mixture for each, shape into 40 meatballs.
Stuff an olive in the center of each meatball then completely enclose olive. Arrange meatballs on baking sheet.
Bake meatballs for 15 minutes.
Turn meatballs over, and continue baking until cooked through and browned, about 10 minutes.
Transfer meatballs to serving platter. Spear with toothpicks and serve hot with romesco sauce for dipping.
Courtesy of the National Pork Board
Please note that some ingredients and brands may not be available in every store.
https://www.vashonthriftway.com/Recipes/Detail/7879/
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