Spanish Pork Meatballs w/ Smoky Sauce


For the Meatballs:
1 pound ground Pork
2 tablespoons finely chopped Onion
1/2 teaspoon ground Cumin
1/2 teaspoon smoked Paprika
3 tablespoons Breadcrumbs
1 Egg, beaten
3 tablespoons chopped fresh Parsley
1/2 teaspoon coarse Salt and Pepper
1 tablespoon Olive oil

For the Tomato Sauce:
1 tablespoon Olive oil
1/2 cup finely chopped Onion
1/2 teaspoon ground Cumin
1 teaspoon smoked Paprika
1 (28-ounce) can crushed Tomatoes
Coarse Salt and Pepper to taste


For the Meatballs:

Combine pork, chopped onion, cumin, paprika, breadcrumbs, beaten egg, parsley and salt and pepper.

Fold the mixture together gently, then divide into 12- 1 1/2 inch meatballs (smaller meatballs are fun for cocktail parties).

Heat the olive oil in a large skillet over medium-high heat and brown the meatballs on all sides.

Transfer to the pan with the sauce and cook 10 minutes to cook through.

Serve with crusty bread, if desired.

For the Tomato Sauce:

Heat the olive oil in a large saucepan over medium heat and saute the onion until tender, about 5-7 minutes.

Stir in the cumin and paprika and cook 1 minute to toast the spices. Add the crushed tomato and bring to a boil.

Reduce heat and simmer until sauce is slightly thickened, about 15 minutes.

Season with salt and pepper to taste, and serve with the meatballs.

Recipe by:

April Hamilton