Spanish Meatballs in Salsa Roja Recipe

Prep: 25 minutes
Cook time: 1 hour
Makes:  8 servings

• 2 tbsp. Tuscan Herb Oil
• 2 cups finely diced onion
• 1 can (28 oz.) tomatoes, with juice, chopped
• 1 green pepper, seeded and chopped
• 1 tsp. salt
• 1 tsp. sugar
• 2 slices dry bread
• ¼ cup lemon juice
• 1 lb. lean ground pork
• 4 oz. smoked ham, coarsely chopped
• 1/3 cup green pitted olives, chopped
• 1 strip lemon zest, finely chopped
• ½ tsp. salt
• 2 eggs, well beaten with a pinch of salt
• ¾ cup of flour
• ½ cup Chipotle Olive Oil
• ¾ cup dry sherry

In a large skillet, warm Tuscan Herb olive oil over medium heat. Reduce heat and add onion and green pepper, stirring occasionally, for 15-20 minutes or until soft.
Add tomatoes (with juice), salt and sugar to skillet. Bring to boil and stir. Reduce heat to a simmer, stirring occasionally for 20 minutes or until reduced.
Meanwhile, prepare meatballs. Place bread on a plate and cover with lemon juice. Let sit until juice is absorbed. Squeeze bread until relatively dry.

In a food processor, combine bread, pork, ham, olives, lemon zest and salt. Process, pulsating on and off, until well combined. Be careful not to over-process. Scrape mixture into a mixing bowl. Shape meatballs the size of hazelnuts. Roll in beaten egg and then flour.

In a heavy non-stick skillet, warm Chipotle Olive Oil over medium heat. Cook meatballs in batches, shaking pan back and forth, for 3 minutes or until evenly browned. If there is a large quantity of fat in the skillet, pour off and discard.

Add sherry to tomato sauce  and pour sauce over meatballs. Allow mixture to come to a boil. Reduce heat and cook for 5 minutes, or until meatballs are cooked through and sauce is thickened. Serve immediately or at room temperature.