Ingredients

• 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
• 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

Instructions

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.