Tender, juicy meatballs simmered in a rich, smoky Spanish Romesco sauce. Made with MOB's award-winning Spanish Tahini Romesco, these meatballs are bursting with roasted red pepper, smoked paprika, garlic, and savory goodness. Perfect as a holiday appetizer, tapas-style party dish, or an easy weeknight dinner!
Ingredients
For the meatballs
For the Romesco sauce
Instructions
1. Prepare the meatball mixture. In a large bowl, combine ground beef, pork, breadcrumbs, egg, garlic, parsley, smoked paprika, cumin, salt, and pepper. Mix gently until just combined. Avoid overmixing to keep the meatballs tender.
2. Shape the meatballs. Roll into approximately 20–24 small meatballs, about 1–1½ inches in diameter.
3. Brown the meatballs. Heat 1 tablespoon olive oil in a large skillet over medium heat. Working in batches, brown the meatballs for 5–7 minutes, turning occasionally. They don't need to be fully cooked yet. Transfer to a plate.
4. Build the sauce. In the same skillet, add the remaining tablespoon of olive oil and minced shallot. Sauté for 2 minutes until softened. Add white wine, if using, and simmer for 1–2 minutes, scraping up the browned bits.
5. Add the MOB! Stir in MOB Spanish Tahini Romesco and broth until smooth. Bring to a gentle simmer.
6. Simmer the meatballs. Return meatballs and any accumulated juices to the skillet. Cover and simmer over medium-low heat for 10–15 minutes, or until the meatballs reach an internal temperature of 160°F.
7. Finish the sauce. Taste and add sherry vinegar if you'd like a brighter finish. If the sauce becomes too thick, stir in a splash of additional broth.
8. Garnish and serve. Sprinkle with fresh parsley and toasted pine nuts. Serve warm with toothpicks for appetizers or crusty bread to soak up the delicious sauce.
Chef's Tips
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Make ahead: Prepare the meatballs up to 24 hours in advance and refrigerate. Brown and simmer before serving.
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For holiday entertaining: Transfer cooked meatballs and sauce to a slow cooker on the warm setting, keeping the food at 140°F or above.
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Make it gluten-free: Use certified gluten-free breadcrumbs and serve with gluten-free bread.
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Try turkey: Substitute ground turkey for the beef and pork for a lighter version. Cook turkey meatballs to 165°F.
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For extra creaminess: Finish with a small dollop of whipped feta or a sprinkle of crumbled goat cheese.
Why It Works
MOB Spanish Tahini Romesco delivers the bold flavors of roasted red peppers, smoky paprika, creamy tahini, and tangy sherry vinegar without having to make a traditional romesco sauce from scratch.
The sauce coats every meatball with a rich, savory flavor that tastes like it took hours to develop.
Your holiday appetizers just got a serious flavor upgrade!
Clean Ingredients. BIG Flavor. No Compromises.Make it MOb.
