These versatile meatballs can be made with ground pork, veal, turkey, chicken, lamb or beef or try combining them to deepen the flavor profile. They are served with piquillo peppers, tiny sweet peppers from northern Spain. Use any roasted pimiento if you can't find piquillos. Oh and in case you aren't up on your Spanish, pimiento is the Spanish word for pepper.
Makes 60 bite size meatballs
Ingredients:
Instructions:
Place the pork in a bowl. Add the garlic, onion, and parsley.
In a small bowl, combine the salt and the next 7 ingredients. Add the vinegar and stir to make a smooth paste. Sprinkle the spice mixture into the meat and mix thoroughly to distribute the seasoning evenly.
Allow the meat to stand at room temperature for 1 hour or cover and refrigerate for up to 24 hours.
Form the mixture into 1 inch balls. Dredge the meatballs in flour, patting off the excess- to prevent splattering while frying. Heat enough oil to cover the bottom of a large heavy skillet. Fry the meatballs over medium heat in 2 batches, turning to brown them on all sides, un cooked through. Transfer the meatballs to paper towels to drain.
Cut each piquillo pepper into 6 strips. Fold a strip into thirds, spear it with a toothpick and add a meatball. Place on a serving platter and serve hot or at room temperature.