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Spanish Meatballs with Roasted Vegetable Sauce

⏎ All Recipes

Spanish Meatballs with Roasted Vegetable Sauce

Cumin-kissed meatballs served with a triple-pepper sauce brings the sunny Mediterranean to your party. Sauce and meatballs can be made ahead and refrigerated—just rewarm before serving.

By Ingrid Gangestad

Directions

  1. Heat oven to 425°F. Arrange peppers and garlic in single layer on rimmed baking sheet; drizzle with olive oil and stir or toss with hands until vegetables are coated in oil. Roast 20 minutes or until softened and browned. Let cool 5 minutes.
  2. While vegetables are roasting, in large bowl, combine all meatball ingredients. Shape into 1-inch balls. Place on broiler pan. Turn oven to broil. Broil meatballs 4 to 5 inches from heat 10 minutes, turning once, until browned and internal temperature reaches 160°F.
  3. In bowl of food processor, blend roasted vegetables with paprika, tomato paste, sugar, salt and lemon juice; add 1 to 2 teaspoons water for a slightly thinner sauce, if desired. Keep warm.
  4. Serve each meatball with about 1 teaspoon sauce, or place meatballs and sauce in serving dish.

    Ingredients

    • Roasted Red Pepper Sauce
    • 2 red bell peppers, cut into 1-inch pieces
    • 3 red jalapeno peppers, havled and seeded
    • 5 cloves garlic, lightly crushed
    • 2 tablespoons olive oil
    • 1 tablespoon paprika
    • 1 tablespoon tomato paste
    • 1 teaspoon sugar
    • 3/4 teaspoon salt
    • 1/2 teaspoon lemon juice
    • Meatballs
    • 1 pound lean ground beef
    • 1/2 pound ground pork
    • 1 egg
    • 1/4 cup finely chopped onion
    • 2 cloves garlic, finely chopped
    • 1/4 cup chopped fresh parsley
    • 1 teaspoon salt
    • 1 teaspoon ground cumin
    • 1/2 teaspoon pepper