Meatballs with Romesco Sauce

Meatballs With Romesco Sauce
For The Meatballs:
2 Tbsp Olive Oil
1 Large Onion, Chopped
3/4 Cup Collard Greens, Finely Chopped
3 Cloves Garlic, Minced
4 Strips Bacon (chopped)
1/2 Lb Ground Pork
1.5 Lb Ground Beef
1 Tbsp Fresh Oregano (or one tsp dry)
1 Egg, beaten
1/4 Cup Grated Parmesan Cheese
1/2 Cup Panko Bread Crumbs (or more as needed)
Salt and Pepper
For the Sauce:
1/4 c plus 2 tablespoons smoked almonds (I used salted)
1 Three inch piece of baguette,cubed
1 garlic clove
1 c canned diced tomatoes (oh heck, I used the whole 15 oz can and didn't drain. Just realized it was a cup only!)
2 roasted red bell peppers from a jar,drained (I roasted 2 extra when making the other sauce)
2 T sherry vinegar
1/4 t pimentón de la Vera (I used smoked paprika)
1/2 c extra-virgin olive oil
Kosher salt and freshly ground pepper
Pre heat oven to 400
Saute the onion in the olive oil for about 3 minutes over medium heat, add the greens to the onions and cook 3 more minutes. Add the garlic and cook 1 more minute. Remove from heat and cool.
Chop the bacon and cook until crispy
In a large bowl, combine the onion mixture with the egg, parm, oregano, salt and pepper to taste, and bacon. Mix together. Add the meats and combine by hand, taking care to only mix enough to evenly distribute the ingredients.
Weigh out 1.5 oz portions of the meat. Roll the portions in to balls. Put the panko in a bowl. Roll each meatball in the panko until coated. Put each meatball in the cup of a mini muffin tin. (or on a baking sheet if you don't have some)
Bake 20 minutes or until done
Meanwhile, for the sauce:
In a food processor, coarsely chop the almonds, bread cubes and
garlic. Add the tomatoes, roasted red peppers, sherry vinegar and
pimentn and puree until smooth. With the machine on, gradually add the
oil. Season with salt and pepper.
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