Spanish Meatballs With Romesco Sauce

• For the meatballs
• 1 lb ground pork
• 1 cup fresh breadcrumb
• 2 eggs, beaten
• 3 tablespoons Italian parsley, chopped
• 3 garlic cloves, finely chopped
• 1/4 cup pine nuts
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/8 teaspoon cinnamon
• 1 -2 tablespoon olive oil
• For the sauce
• 1 tablespoon olive oil
• 1 slice white bread (large)
• 1/2 cup whole almond, toasted
• 1/4 teaspoon red pepper flakes
• 1 garlic clove, chopped
• 1/2 cup jarred spanish pimiento, drained
• 1/2 lb tomatoes, peeled, seeded, and chopped
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil

1. For the meatballs:.
2. In a bowl, combine pork, bread crumbs, eggs, parsley, garlic, pine nuts, salt, pepper and cinnamon. Form into 1-inch balls.
3. In a large skillet, heat oil over medium heat. Working in batches to avoid crowding, saute the meatballs until well-browned and cooked through, about five minutes. Transfer to paper towels to drain.
4. For the sauce:.
5. Heat olive oil in a skillet over medium heat. Fry the slice of bread on both sides until golden (about 1 minute).
6. In a food processor, finely chop the bread, almonds, pepper flakes and garlic. Add the pimientos, tomatoes, paprika, salt and pepper. Process to a smooth paste. Add the vinegar and process to combine. With the machine running, gradually add the oil in a thin stream to emusify the sauce.
7. Transfer meatballs to a serving plate and serve with Romesco sauce.

meatballs, ground pork, fresh breadcrumb, eggs, italian parsley, garlic, nuts, salt, black pepper, cinnamon, olive oil, olive oil, white bread, whole almond, red pepper, garlic, pimiento, tomatoes, paprika, salt, black pepper, red wine vinegar, extra virgin olive oil

Taken from www.food.com/recipe/spanish-meatballs-with-romesco-sauce-370313 (may not work)