Spanish Meatballs with Chipotle Sour Glaze and Tomato-Saffron Sauce

Chef Jumoke Jackson

For the Meatballs:
2 slices of white or wheat bread
1/2 cup whole milk
1 1/2 lb. ground pork
1 cup grated Manchego or Parmesan
1/4 cup chopped fresh parsley
2 tbsp. olive oil
1 egg
1 tbsp. smoked paprika
2 tsp. each minced fresh garlic, ground cumin and coriander
1 tbsp. Tastic spice
For the Sauce:
The Perfect Purée Chipotle Sour blend, thawed
11/2 cup dry sherry
1 large pinch saffron threads, crumbled
1 tbsp. olive oil
1 cup diced onions
1/2 tsp. minced fresh garlic
1 dried bay leaf
1 can crushed tomatoes
1 tbsp. chopped capers
Fresh parsley leaves
GARNISH: Rosemary sprigs or toothpicks, optional
GARNISH: Your favorite hard cheese, optional
1. Preheat oven to 425 with racks in middle and lowest positions. Coat two baking sheets with nonstick spray.
2. For the meatballs, combine bread and milk in a bowl, mashing together to form a paste. Add pork, Manchego, parsley, oil, egg, paprika, garlic, cumin, coriander and Tastic; mix until combined.
3. Form pork mixture into 1-inch meatballs and transfer to prepared baking sheets. Bake meatballs until browned and cooked through, 12-15 minutes.
4. For the sauce, combine sherry and saffron in a bowl. Heat oil in a skillet over medium.
5. Add onions to skillet and cook until softened and starting to brown, about 6 minutes. Add garlic and cook until fragrant, 1 minute.
6. Deglaze skillet with sherry mixture and add bay leaf; reduce 1 minute. Add tomatoes and capers, season with Tastic spice, and simmer sauce over medium heat, about 5 minutes; discard bay leaf.
7. Transfer meatballs to sauce. Apply The Perfect Purée Chipotle Sour blend as glaze over meatballs. Keep warm until ready to serve.
8. OPTIONAL: Garnish by skewering with rosemary sprigs or toothpick and your favorite grated hard cheese.