Cleonice’s Albondigas with Roasted Red Pepper Sauce 


For Albondigas:
1/2 lb. ground turkey
1/2 lb. lean ground beef
1 cup bread crumbs, preferably fresh
1 egg
1/2 cup fresh chopped parsley
1 tablespoon minced garlic
1 teaspoon Spanish paprika or use regular paprika with a dash of cayenne pepper
1/2 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground black pepper

For Sauce:
3 roasted red peppers either fresh, bottled or canned
1/2 cup toasted sliced almonds
1/2 cup bread crumbs
1/2 cup roasted garlic (20 minutes in a 375 oven)
1 tablespoon fresh rosemary
1 tablespoon fresh oregano
1 tablespoon tomato paste
1 tablespoon sherry
1 tablespoon red wine or sherry vinegar
1 teaspoon hot Spanish paprika
1/2 teaspoon each of salt and ground black pepper

Directions for Albondigas:
1.Preheat oven to 375. Cover a cookie sheet with wax or parchment paper and spray with olive oil.
2.In a large bowl, combine meat, bread crumbs, and egg along with parsley, garlic and spices. Wet your hands with water or wear rubber gloves and work the mixture until it is thoroughly mixed. If you are unsure of the seasoning, take about one teaspoon of the mixture and cook it in a saute` pan on the stove. Taste and adjust seasoning as necessary.
3.Wet your hands so the mixture doesn’t stick, and roll mixture into 1 1/2&quot: diameter meatballs, anout the size of a cherry tomato. Place them on the prepared cookie sheet and cook them in the heated oven for 8-10 minutes or until firm to the touch.

Directions for Sauce:
1.Combine all ingredients in a food processor, or if you have an immersion blender, in heavy bottom saucepan. Blend until sauce is smooth.
2.Slowly heat the sauce and allow to simmer for about 10 minutes.

Place meatballs on a serving plate and spoon the hot sauce over them. ENJOY!