Sonoma Grass Fed Beef, Berkshire Pork & Toasted Pine Nut Meatballs

This is my version of a Spanish Tapas classic. The rich and flavorful meatballs served with a vibrant Romesco sauce made with roasted tomatoes, peppers and nuts, serves as a wonderful compliment to the wines coming out of the Rioja wine region of Spain which is known for its bold red wines.

Ingredients

Ground Pork Butt                  1/2 pound
Ground Beef Sirloin               !/2 pound
Chicken Livers                    2 each (trimmed of membranes & chopped or ground)
Dry Bread Crumbs                  1 cup (some of that great artisan bread hanging around)
Large Egg                         1 each
Italian Parsley                   1/4 cup, finely chopped
Garlic Cloves                     3 each, finely chopped
Orange Zest                       1/2 teaspoon
Lemon Zest                        1/2 teaspoon
Toasted Pine Nuts                 1/4 cup
Ground Cinnamon                   1/8 teaspoon (or to taste)
Extra Virgin Olive Oil            2 Tablespoons
Romesco Sauce                     1 Recipe (to follow)
Sea Salt                          1 teaspoon
Whole cracked black pepper        to taste

Method

In a medium sized stainless steel bowl combine all of the above ingredients. Form mixture into 1 inch balls, or larger if you like. If mixture is too wet you can always add a few more bread crumbs. Place meatballs on sheet tray, cover and refrigerate for at least an hour or until ready to use.

Heat up skillet with extra virgin olive oil, place meatballs in pan and cook until golden brown on all sides (they can also be roasted in the oven). The meatballs take about 15 minutes to cook and should be served over a pool of Romesco sauce with tooth picks of eating.

Romesco Sauce

Ingredients

Ancho Chilies               3 each (reconstituted, stems and seeds removed)
Jalapeno Chilies            1 each (stems and seeds removed)
Red Bell Pepper             1 each (stems and seeds removed)
Yellow Onion                1 each (cut into ½ inch rings)
Roma Tomatoes               4 each
Garlic Cloves               8 each
Pecan Halves Toasted        48 each
French bread                3 each ¼ inches slice
Sherry Vinegar              3 Tablespoons
Italian Parsley             2 Tablespoons
Fresh Cilantro              1 Tablespoon
Extra Virgin Olive Oil      2 Tablespoon

Method

In a bowl toss jalapeño, red bell peppers, onion, tomatoes and bread in 2 tablespoons of olive oil.
Over a medium-high grill place jalapeño, red bell peppers, onion, tomatoes. Grill until lightly charred on all sides and remove.
Rough chop grilled ingredients, mix with remaining ingredients, place in food processor and puree until smooth.