Olive Stuffed Meatballs with Romesco Sauce
Prep time
Cook time
Total time
Serves: 10 servings (40 meatballs + 1¼ cups sauce)
Romesco Sauce:
Stuffed Meatballs
  • ¾ cup plain dried bread crumbs or panko (gluten-free, if needed)
  • 1 large egg, beaten
  • 2 tablespoons dry sherry (optional)
  • 2 tablespoons fresh parsley, finely chopped or 2 teaspoons dried parsley
  • 1 teaspoon smoked paprika
  • 2 garlic cloves, minced
  • ¼ teaspoon fresh ground black pepper
  • 1½ pounds lean ground pork
  • 40 red-pepper-stuffed green olives (not large)
Romesco Sauce
  1. In a food processor, drop the garlic through feed tube to mince. Stop the machine and add the peppers, almonds, vinegar, paprika, oregano and salt. Pulse about 10 times until minced.
  2. With the processor running, slowly pour the olive oil through the feed tube.
  3. Transfer the romesco sauce to a bowl to serve or cover and refrigerated for up to 5 days. Bring to room temperature before serving.
Stuffed Meatballs
  1. Preheat your oven to 400ºF and lightly grease a large rimmed baking sheet.
  2. In a large bowl, mix the bread crumbs, egg, sherry (if using), parsley, paprika, garlic and pepper. Add the ground pork and mix thoroughly but gently with your hands.
  3. Using about 1 tablespoon of meat mixture for each, shape the meat into 40 meatballs. Stuff 1 olive in center of each meatball then completely enclose the olive.
  4. Arrange the meatballs on your prepared baking sheet. Bake for 15 minutes. Turn meatballs over and continue baking until cooked through and browned, about 10 minutes.
  5. Transfer the meatballs to a serving platter. Spear with toothpicks and serve hot with the Romesco Sauce for dipping.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/olive-stuffed-meatballs