Village Fresh Market Recipes

Stuffed Pork Meatballs with Romesco

This is a great appetizer for a large party. Serve meatballs with Spanish cheeses, such as Manchego, pickled vegetables and crusty bread. To simplify this recipe, you can use 2 cups Romesco Sauce or other red bell pepper sauce.

Yield: 10 servings (40 meatballs)

Preparation Time: 20 min; Cook: 25 min


Nutrition Facts

Yield: 10 servings (40 meatballs)

Approximate Nutrient Content per serving:

Calories: 230
Calories From Fat: 126
Total Fat: 14g
Saturated Fat: 2.5g
Cholesterol: 60mg
Sodium: 700mg
Total Carbohydrates: 9g
Dietary Fiber: 1g
Protein: 17g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.


In a food processor drop garlic through feed tube to mince garlic. Stop machine and add red peppers, almonds, vinegar, paprika, oregano and salt. Pulse about 10 times until minced. With processor running, slowly pour oil through feed tube. Transfer to serving bowl.

Makes about 1 1/4 cup of sauce. (Romesco can be covered and refrigerated for up to 5 days. Bring to room temperature before serving.)

Preheat oven to 400 degrees F

Lightly oil large rimmed baking sheet. In large bowl, mix bread crumbs, egg, sherry, parsley, paprika, garlic, salt and pepper. Add ground pork and mix thoroughly but gently with your hands. Using about 1 tablespoon of the meat mixture for each, shape into 40 meatballs.

Stuff an olive in the center of each meatball then completely enclose olive. Arrange meatballs on baking sheet.

Bake meatballs for 15 minutes.

Turn meatballs over, and continue baking until cooked through and browned, about 10 minutes.

Transfer meatballs to serving platter. Spear with toothpicks and serve hot with romesco sauce for dipping.

Courtesy of the National Pork Board

Please note that some ingredients and brands may not be available in every store.

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Village Fresh Market Recipes