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

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 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.

3. For the sauce, combine sherry and saffron in a small bowl; set aside. Heat 1 tbsp oil in a large skillet over medium.

4. Add onions and cook until softened and starting to brown, about 6 minutes. Add garlic and cook until fragrant, 1 minute.

5. 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.

6. Transfer meatballs to sauce and keep warm until ready to serve. Garnish meatballs with parsley leaves and almonds.

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