medtran49
Forum GOD!
The meatballs can be ground pork or lamb or veal or beef, or a mixture of any or all. A package of the prepared meatloaf mix sold in the grocery would be great for this. We also served this with tzatziki sauce.
Meatballs:
1 Tbsp cumin seeds, toasted and finely ground in spice grinder
1 Tbsp pimenton/smoked Spanish paprika
Pinch crushed red pepper flakes
1 large clove garlic, peeled and finely chopped
1 lemon, zested and juiced
Kosher salt
Extra-virgin olive oil
2 pounds ground pork/veal/lamb/beef/meatloaf mix
Romesco:
Extra-virgin olive oil
3 garlic cloves, smashed
1/2 tsp crushed red pepper flakes
2 beefsteak tomatoes
1 (10-ounce) jar piquillo peppers, coarsely chopped - see substitution
Kosher salt
2 (1/2-inch thick) slices stale bread
1/2 cup whole almonds, preferably Marcona almonds
Pinch saffron
2 tablespoons sherry vinegar
2 tablespoons chopped parsley leaves
Skewers - metal or wooden, soak wooden in water for 30 minutes before using.
Meatballs
Thoroughly mix the cumin, pimenton, crushed red pepper, garlic, lemon zest and juice and salt. Stir to combine and add enough olive oil until it becomes a loose paste. Add the ground meat, mix to completely combine. Let sit at room temperature for up to 1 hour or refrigerate overnight
Use about 1/4 cup and form each meatball around the end of a skewer. Pack fairly tightly so it doesn't fall off.
Preheat the grill to medium-high, around 375-400 F. Cook 10-12 minutes for beef/lamb mixture, 14-16 if pork is used, turning a couple of times so they brown on all sides. Remove the meatballs from the grill to a serving platter and let rest for 5-10 minutes. Serve with the Romesco sauce.
Romesco
This can be made ahead and kept in the refrigerator for up to 2 weeks, and used for any grilled meat or fish.
Slice the tomatoes in half horizontally and squeeze out the seeds. Core and chop coarsely.
Coat a saute pan with olive oil and add the garlic and crushed red pepper. Bring the pan to a medium heat. When you can smell the garlic and it is starting to turn golden, add the tomatoes and piquillo peppers. Season with salt, to taste, and cook until the tomato is very soft and mushy, about 4 to 5 minutes. Remove from the heat and let cool.
Grill the bread on both sides until nice and toasted. When cool to the touch, cut it into cubes.
In a food processor, pulse the almonds and bread cubes until they become a coarse paste. Add the cooked tomato mixture and add the saffron, sherry vinegar and parsley. Pulse to puree. Taste and season with salt, if needed. Add 2 tablespoons olive oil or a couple of tablespoons of water if the mixture is really thick.
ALTERNATIVE
Form the meat mixture into small balls, using about 2 Tbsp, and bake in the oven at 400F for 8-10 minutes for lamb/beef or 12-14 for pork. Serve in pitas, or however you want, with the romesco sauce.
SUBSTITUTION
You can substitute a couple of roasted, peeled, seeded red bell peppers for the piquillo peppers. Retain the liquid in the peppers and strain to remove the seeds.
Add a little more of the crushed red pepper if you want to keep it spicy. If you prefer a less spicy dish, just keep the amount of the crushed red pepper the same.
.
Last edited:
