Spanish Meatballs With Romesco Sauce

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 lb ground lamb
• 1 cup fresh breadcrumb
• 2 eggs, beaten
• 3 tablespoons italian parsley, chopped
• 3 garlic cloves, finely chopped
• 1/4 cup pine nuts
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/8 teaspoon cinnamon
• 1 -2 tablespoon olive oil
• 1 tablespoon olive oil
• 1 slice bread (large)
• 1/2 cup whole almond, toasted
• 1/4 teaspoon red pepper flakes
• 1 garlic clove, chopped
• 1/2 cup jarred spanish pimiento, drained
• 1/2 lb tomato, peeled, seeded, and chopped
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil

Recipe

• 1 for the meatballs:.
• 2 in a bowl, combine lamb, bread crumbs, eggs, parsley, garlic, pine nuts, salt, pepper and cinnamon. form into 1-inch balls.
• 3 in a large skillet, heat oil over medium heat. working in batches to avoid crowding, saute the meatballs until well-browned and cooked through, about five minutes. transfer to paper towels to drain.
• 4 for the sauce:.
• 5 heat olive oil in a skillet over medium heat. fry the slice of bread on both sides until golden (about 1 minute).
• 6 in a food processor, finely chop the bread, almonds, pepper flakes and garlic. add the pimientos, tomatoes, paprika, salt and pepper. process to a smooth paste. add the vinegar and process to combine. with the machine running, gradually add the oil in a thin stream to emusify the sauce.
• 7 transfer meatballs to a serving plate and serve with romesco sauce.