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.
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