Serves 8-10 people


For the Albondigas (meatballs)

2 pounds ground beef
1/4 pound bacon, diced fine
1 medium onion, diced fine
2 cloves garlic, minced
2 eggs, beaten
1/4 cup parsley, chopped
2 tablespoons salt
2 teaspoons pepper
ground clove, pinch
1/2 cup flour, seasoned with salt and pepper
1/4 cup olive oil

For the Sauce

2 Roma tomatoes
2 dried ancho chile
½ cup extra-virgin olive oil
¼ cup hazelnuts, toasted
¼ cup blanched almonds
2 inch piece of baguette, sliced thin
2 large garlic cloves, sliced
1 teaspoon Spanish smoked paprika
½ cup roasted piquillo peppers, rinsed (you can substitute roasted red pepper)
2 tablespoons water
1 tablespoon red-wine vinegar
1 teaspoon salt, or to taste

Special Equipment

Serrated Knife
Nonstick Sautee Pans
Bamboo Cocktail Picks
Mini ice cream scoops


For the Albondigas (meatballs)

Combine all the ingredients except the flour and oil.  Roll into petite meatballs and coat with the flour.

Pour ¼ cup of olive oil in a large frying pan and heat.  Over medium heat, sear the meatballs on all.  Remove meatballs from pan and set aside.  Keep pan over medium heat to prepare the sauce.

For the Sauce

Preaheat your oven to 400°. Roast tomato on a sheet pan in the oven for about 20 minutes.  While tomato is roasting, slit the ancho chile open lengthwise and discard stem and seeds, then tear into small pieces. Heat half of the oil in a heavy skillet over moderate heat until hot but not smoking, then add ancho chile and cook, stirring, until fragrant and it turns a brighter red, 30 seconds to 1 minute. Transfer chile with a slotted spoon to a heatproof bowl. Add hazelnuts to skillet along with almonds, bread and garlic, and cook, stirring, until garlic has mellowed, 2 to 3 minutes. Add this mixture to a bowl with the remaining ingredients and pulse in a food processor until smooth and creamy. May need to be thinned with a little water. Check for seasoning and you’re done!

To Serve

Serve in small ceramic ramekins and drizzle with nice olive oil. Garnish with parsley and grilled olive oil bread and serve with a glass of sherry.

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