Stuffed Pork Meatballs With Romesco Recipe

Name: Stuffed Pork Meatballs With Romesco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds lean ground pork; vegetable oil for the baking sheet; 3/4 cup bread crumbs; 1 large egg beaten; 2 tablespoons dry sherry optional; 2 tablespoons fresh parsley; 2 teaspoons dried parsley; 1 teaspoon sweet paprika preferably smoked paprika; 2 cloves garlic minced; 3/4 teaspoon salt; 1/4 teaspoon black pepper fresh ground; 40 red pepper stuffed green olives,, not large; 40 bamboo or wooden toothpicks, cocktail spears, for serving; 1 clove garlic crushed under a knife and peeled; 2 roasted red peppers, drained jarred; 1/4 cup sliced almonds natural; 2 teaspoons sherry or red wine vinegar; 1 teaspoon sweet paprika preferably smoked paprika; 1/2 teaspoon dried oregano; 1/2 teaspoon dried oregano; 1 teaspoon fresh oregano; 1/4 teaspoon salt; 1/3 cup extra-virgin olive oil

Servings: persons

1 1/2 pounds lean ground pork
vegetable oil for the baking sheet
3/4 cup bread crumbs
1 large egg beaten
2 tablespoons dry sherry optional
2 tablespoons fresh parsley
2 teaspoons dried parsley
1 teaspoon sweet paprika preferably smoked paprika
2 cloves garlic minced
3/4 teaspoon salt
1/4 teaspoon black pepper fresh ground
40 red pepper stuffed green olives,, not large
40 bamboo or wooden toothpicks, cocktail spears, for serving
1 clove garlic crushed under a knife and peeled
2 roasted red peppers, drained jarred
1/4 cup sliced almonds natural
2 teaspoons sherry or red wine vinegar
1 teaspoon sweet paprika preferably smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried oregano
1 teaspoon fresh oregano
1/4 teaspoon salt
1/3 cup extra-virgin olive oil

1
To make the 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.)
2
To make the meatballs: Preheat oven to 400 degrees F. Lightly oil large rimmed baking sheet. In large bowl, mix bread crumbs, egg, sherry, parsley, paprika, garlic 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.
3
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.

1058

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 1/2 pounds lean ground pork, vegetable oil for the baking sheet, 3/4 cup bread crumbs, 1 large egg beaten, and more.

Yes, Stuffed Pork Meatballs With Romesco falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Pork Meatballs With Romesco

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