Romesco Sauce:

1 large garlic clove, crushed under knife, peeled

2 drained, jarred roasted red bell peppers

1/4 cup sliced natural almonds

2 teaspoons sherry or red wine vinegar

1 teaspoon sweet paprika (preferably smoked paprika)

1/2 teaspoon dried oregano or 1 teaspoon fresh oregano, chopped

1/4 teaspoon salt

1/3 cup extra-virgin olive oil

To make Romesco Sauce: In food processor, drop garlic through feed tube to mince. Stop machine and add peppers, almonds, vinegar, paprika, oregano and salt. Pulse about 10 times until minced. With processor running, slowly pour oil through feed tube. Transfer to serving bowl. Makes about 1 1/4 cup sauce.

To make meatballs: Preheat oven to 400° F. Lightly oil large rimmed baking sheet. In large bowl, mix bread crumbs, egg, sherry, parsley, paprika, garlic and pepper. Add ground pork and mix thoroughly but gently with hands. Using about 1 tablespoon of meat mixture for each, shape into 40 meatballs. Stuff 1 olive in center of each meatball then completely enclose olive. Arrange meatballs on baking sheet.

Bake meatballs 15 minutes. Turn meatballs over and continue baking until cooked through and browned, about 10 minutes. Transfer meatballs to serving platter. Spear with toothpicks and serve hot with Romesco Sauce for dipping.