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Spanish Meatballs with Tomato-Saffron Sauce

Chef Jumoke Jackson

For the Meatballs:
2 slices of white or wheat 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. each minced fresh garlic, ground cumin and coriander
1 tbsp. Tastic spice
For the Sauce:
The Perfect Purée Chipotle Sour blend, thawed
11/2 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
1 can crushed tomatoes
1 tbsp. chopped capers
Fresh parsley leaves
GARNISH: Rosemary sprigs or toothpicks, optional
GARNISH: Your favorite hard cheese, optional
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.