Ingredients

For the meatballs:

• 1 pound ground beef (80/20 lean-to-fat ratio)
• 1/2 pound ground pork
• 1/3 cup chopped onions
• 5 cloves garlic, peeled and minced
• 1/4 cup grated Manchego cheese
• 2 large eggs, beaten
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon pimentón (smoked Spanish paprika)
• 1/2 teaspoon coarse salt (kosher or sea), or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste
• Crumbled pork rinds (chicharrones), as needed
• Grated Manchego and chopped cilantro, for serving

For the tomato sauce:

• 2 tablespoons extra virgin olive oil
• 1/4 cup chopped shallots
• 2 cloves garlic, peeled and minced
• 1/2 teaspoon hot red pepper flakes
• 15 ounces tomato purée
• 3 ounces Spanish sherry
• 1/2 teaspoon pimentón

Directions

Step 1

Preheat the oven to 350°F.

Step 2

Combine the ground beef, ground pork, onion, minced garlic, the eggs, cilantro, pimentón, Manchego cheese, and salt and pepper in a mixing bowl. Mix thoroughly, adding pork rind crumbs to firm up meatballs. (Start with 1/2 cup.)

Step 3

Form into 24 small meatballs. Bake for 15 minutes, turning once. Set aside.

Step 4

Make the sauce: In a large saucepan, heat the olive oil over medium heat; add the shallot and cook for 2 minutes. Add two garlic cloves and the red pepper flakes and cook for 1 minute. Add the sherry, tomato purée, and salt and pepper and bring to a simmer.

Step 5

Return the cooked meatballs to the pan, baste with the sauce, and simmer for 15 minutes. Top with more cilantro and shaved Manchego, drizzle with extra virgin olive oil, and serve on a small plate.

Ingredients

• 12 fresh Padrón peppers (handpick the largest and the straightest)
• 2 ounces very thinly sliced Serrano ham or prosciutto
• 6 ounces cream cheese, softened
• 4 ounces grated Manchego cheese
• 1 tablespoon finely minced chives or scallion greens
• 1 1/4 cups panko bread crumbs
• 2 tablespoons extra virgin olive oil
• Pimentón (Spanish smoked paprika)

Directions

Step 1

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or foil for easier clean-up. Lay the ham slices on the parchment and bake for 6 to 8 minutes, or until beginning to crisp. Remove from the oven and transfer the ham to a cutting board. Let cool, then chop or crumble into small pieces. Set aside. Reserve the baking sheet; you’ll need it for the poppers.

Step 2

Reduce the oven temperature to 375°F. Using a sharp knife, slice the peppers in half lengthwise, preserving the stems, if possible. Use the edge of a metal spoon to remove the seeds and ribs.

Step 3

In a small bowl, combine the cream cheese, the Manchego, chives, and chopped ham. Fill the pepper halves with the mixture using a spoon or a piping bag. In another bowl, combine the panko with the olive oil. Dip each popper into the panko, filling side down. If necessary, press the panko with your fingers to make sure it adheres. Dust each popper lightly with pimentón.

Step 4

Arrange the poppers in a single layer on the prepared baking sheet. Bake for 20 to 25 minutes, or until the peppers have softened and the panko is golden brown. Let the poppers cool slightly. Arrange on a plate or platter and serve immediately.