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Grandmas Meatballs with Romesco

Nothing like a comforting plate of Grandma’s meatballs with pasta BUT with a twist. We love to make big batch of these delicious meatballs, then freeze the leftovers for yummy meals to come.

Chef Tip: Finish cooking your meatballs in the sauce! This will ensure tender meatballs.

Ingredients

  • 1 Lb. ground pork mince (Can be substituted with turkey or chicken mince)

  • Salt

  • ½ bunch parsley, chopped

  • Vegetable oil

  • 1 (20 oz.) can of crushed tomatoes with basil

  • Haven’s Kitchen Red Pepper Romesco

  • ½ cup grated parmesan cheese

  • 2-3 sprigs of basil, leaves torn

View Glossary Terms

Steps

STEP 1

In a large bowl, mix the mince with salt and the chopped parsley. Shape the mince into even sized golf balls

STEP 2

In a large sauté pan over medium-high heat, coat the bottom of the pan with the vegetable oil. When the oil shimmers, add the meatballs, spaced evenly. Sear for 5 minutes, then rotate the balls around the pan till they’re evenly browned, about 3 minutes more and set them aside (It is okay if the meatballs aren’t completely cooked at this point)

STEP 3

In the same pan add the crushed tomatoes and let it simmer for about 5-7 minutes and add about ½ a pouch of the Romesco sauce

STEP 4

Add the seared meatballs and let them simmer in the sauce for about 5-8 minutes until they are completely cooked on the inside

STEP 5

Garnish with the parmesan cheese and basil leaves and serve immediately

$39.00
4 Pack

Red Pepper Romesco

Our rich, savory ode to a colorful Spanish classic. Starring roasted sweet Piquillo peppers, roasted almonds, & Calabrian chilis. Contains 4 pouches…

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Glossary

1 Term found in this Recipe

Sauté

French for “to jump”, sauteeing is a high-heat cooking method that is done with a minimal amount of oil and lots of movement, so things cook quickly and evenly without getting super caramelized or charred.

Pinch

A pinch of salt is a generous three fingered pinch, and equates to about ⅛ of a teaspoon of kosher or sea salt.

Sear

To sear or pan-sear something is to cook it in a hot pan, undisturbed, until the surface is very deeply caramelized. You’ll often see this term used for larger, flat proteins, like steaks, or hearty vegetables like cauliflower.

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