{Spanish Meatballs with Tomato-Saffron Sauce}

Add to your arsenal of appetizers with these Spanish-style meatballs (albóndigas) that are perfect for any celebration or revelry. They are a cocktail party’s best friend — they’re bite-sized, easy to eat, and full of flavor.

Makes: 16 servings
Total time: 35 minutes

In the market

- For the meatballs

2 slices white bread
½ cup whole milk
1 ½ lb. ground pork
1 cup grated Manchego or Parmesan
¼ cup chopped fresh parsley
2 Tbsp. olive oil
1 egg
1 Tbsp. smoked paprika
2 tsp. each minced fresh garlic, ground cumin, and ground coriander
1 tsp. kosher salt
¼ tsp. black pepper

- For the sauce

½ cup dry sherry
1 large pinch saffron threads (50 threads), crumbled
1 Tbsp. extra-virgin olive oil
1 cup diced onions
½ tsp. minced fresh garlic
1 dried bay leaf
1 can crushed tomatoes (15 oz.)
1 Tbsp. chopped capers
Fresh parsley leaves
Toasted slivered almonds

In the kitchen

Preheat oven to 425° with racks in middle and lowest positions.
Coat two baking sheets with nonstick spray.

- For the meatballs

1) Combine bread and milk in a large bowl, mashing together to form a paste.
2) Add pork, Manchego, ¼ cup parsley, 2 Tbsp. oil, egg, paprika, garlic, cumin, coriander, salt, and pepper and mix until combined.
3) Form pork mixture into 1-inch meatballs and transfer to prepared baking sheets.
4) Bake meatballs until golden and cooked through (12–15 minutes).

- For the sauce

1) Combine sherry and saffron in a small bowl; set aside.
2) Heat 1 Tbsp. oil in a large skillet over medium.
3) Add onions and cook until softened and starting to brown, about 6 minutes.
4) Add garlic and cook until fragrant, 1 minute.
5) Deglaze skillet with sherry mixture and add bay leaf; reduce 1 minute.
6) Add tomatoes and capers, season with salt and pepper, and simmer sauce over medium heat, about 5 minutes; discard bay leaf.
7) Transfer meatballs to sauce and keep warm until ready to serve.
8) Garnish meatballs with parsley leaves and almonds.

Web: www.cuisineathome.com