pages

Translate

Saturday, June 13, 2015

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.

No comments:

Post a Comment