Stuffed Pork Meatballs With Romesco
- 1 1/2 pounds Lean Ground Pork
- Vegetable Oil, for the baking sheet
- 3/4 cups Bread Cumbs
- 1 large Egg, beaten
- 2 tablespoons Dry Sherry, optional
- 2 tablespoons Fresh Parsley, finely chopped or teaspoons dried parsley
- 1 teaspoons Sweet Paprika, preferably Smoked Paprika
- 2 cloves Garlic, minced
- 3/4 teaspoons Salt
- 1/4 teaspoons Black Pepper, fresh ground
- 40 Red-Pepper Stuffed Green Olives, not large
- 40 Wooden Toothpicks, or Bamboo Cocktail Spears, for serving
- 1 cloves Garlic, crushed and peeled
- 2 Jarred Roasted Red Peppers, drained
- 1/4 cups Natural sliced Almonds
- 2 teaspoons Sherry, or Red Wine Vinegar
- 1 teaspoons Sweet Paprika, preferably Smoked Paprika
- 1/2 teaspoons Dried Oregano, or twice as much Fresh Oregano, chopped
- 1/4 teaspoons Salt
- 1/3 cups Extra Virgin Olive OIl
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.)
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.
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.