Spanish Pork Meatballs

Makes 20 bite-size meatballs

These meatballs are a common find in tapas bars all over Spain. Wet your hands before forming the meatballs to keep the pork mixture from sticking to them.

Ingredients

Meatballs
1/2 pound ground pork
1 egg
1 clove garlic, minced
2 tablespoons finely chopped onion
1/4 cup dried breadcrumbs
1/4 teaspoon dried thyme
1 teaspoon sweet paprika
1/2 teaspoon sea salt
1/2 teaspoon ground pepper
Canola or sunflower oil for frying
Flour for dusting

Sauce
1 tablespoon olive oil
1 garlic clove, minced
2 tablespoons each chopped onion and piquillo pepper
3/4 cup chicken broth

Method

For the meatballs, combine pork, egg, garlic, onion, breadcrumbs, thyme, paprika, salt and pepper. Dampen your hands with water and form mixture into teaspoon-size balls (you should have about 20). Heat about 1/2 inch of canola oil in a heavy skillet. When hot but not smoking, dust meatballs with flour and brown evenly on all sides. Remove, drain and set aside.

For the sauce, heat olive oil in another pan and cook garlic, onion and pepper until softened. Add chicken broth and cook 10 minutes. Add meatballs to sauce and cook for 10 minutes, turning often until sauce thickens and meatballs are cooked through. Serve immediately.

http://www.wholefoodsmarket.com/recipes/157