Categories: Beef
Ingredients
- 2 slices white bread
- 1/2 cup whole milk
- 1 1/2 lb ground pork
- 1 cup grated Manchego or Parmesan
- 1/4 cup chopped fresh parsley
- 2 tbsp olive oil
- 1 egg
- 1 tbsp smoked paprika
- 2 tsp minced fresh garlic
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 cup dry sherry
- 1 large pinch saffron threads, crumbled
- 1 tbsp olive oil
- 1 cup diced onions
- 1/2 tsp minced fresh garlic
- 1 dried bay leaf
- 15 oz can crushed tomatoes
- 1 tbsp chopped capers
- Fresh parsley leaves
- Toasted slivered almonds
Directions
-
Preheat oven to 425 with racks in middle and lowest positions. Coat two baking sheets with nonstick spray.
-
For the meatballs, combine bread and milk in a large bowl, mashing together to form a paste. Add pork, Manchego, 1/4 cup parsley, 2 tbsp oil, egg, paprika, garlic, cumin, coriander, salt and pepper and mix until combined. Form pork mixture into 1-inch meatballs and transfer to prepared baking sheets. Bake meatballs until golden and cooked through, 12-15 minutes.
-
For the sauce, combine sherry and saffron in a small bowl; set aside. Heat 1 tbsp oil in a large skillet over medium.
-
Add onions and cook until softened and starting to brown, about 6 minutes. Add garlic and cook until fragrant, 1 minute.
-
Deglaze skillet with sherry mixture and add bay leaf; reduce 1 minute. Add tomatoes and capers, season with salt and pepper, and simmer sauce over medium heat, about 5 minutes; discard bay leaf.
-
Transfer meatballs to sauce and keep warm until ready to serve. Garnish meatballs with parsley leaves and almonds.