| For the Meatballs: |
| • |
2 slices of white or wheat bread |
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1/2 cup whole milk |
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1 1/2 lb. ground pork |
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1 cup grated Manchego or Parmesan |
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1/4 cup chopped fresh parsley |
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2 tbsp. olive oil |
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1 egg |
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1 tbsp. smoked paprika |
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2 tsp. each minced fresh garlic, ground cumin and coriander |
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1 tbsp. Tastic spice |
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| For the Sauce: |
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The Perfect Purée Chipotle Sour blend, thawed |
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11/2 cup dry sherry |
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1 large pinch saffron threads, crumbled |
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1 tbsp. olive oil |
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1 cup diced onions |
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1/2 tsp. minced fresh garlic |
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1 dried bay leaf |
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1 can crushed tomatoes |
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1 tbsp. chopped capers |
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Fresh parsley leaves |
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GARNISH: Rosemary sprigs or toothpicks, optional |
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GARNISH: Your favorite hard cheese, optional |
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| Method: |
| 1. |
Preheat oven to 425 with racks in middle and lowest positions. Coat two baking sheets with nonstick spray. |
| 2. |
For the meatballs, combine bread and milk in a bowl, mashing together to form a paste. Add pork, Manchego, parsley, oil, egg, paprika, garlic, cumin, coriander and Tastic; mix until combined. |
| 3. |
Form pork mixture into 1-inch meatballs and transfer to prepared baking sheets. Bake meatballs until browned and cooked through, 12-15 minutes. |
| 4. |
For the sauce, combine sherry and saffron in a bowl. Heat oil in a skillet over medium. |
| 5. |
Add onions to skillet and cook until softened and starting to brown, about 6 minutes. Add garlic and cook until fragrant, 1 minute. |
| 6. |
Deglaze skillet with sherry mixture and add bay leaf; reduce 1 minute. Add tomatoes and capers, season with Tastic spice, and simmer sauce over medium heat, about 5 minutes; discard bay leaf. |
| 7. |
Transfer meatballs to sauce. Apply The Perfect Purée Chipotle Sour blend as glaze over meatballs. Keep warm until ready to serve. |
| 8. |
OPTIONAL: Garnish by skewering with rosemary sprigs or toothpick and your favorite grated hard cheese. |
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