In honor of Mother’s Day, we’ve selected a delicious recipe that represents our editor’s mother-in-law and publisher’s mother ─ both of whom are from Madrid, Spain. By embracing classic Spanish ingredients, we’re traveling back to our family roots through cuisine!

Ingredients

• 2 slices of bread, crusts removed
• 1/3 cup white wine
• 4 ounces chorizo, uncooked sausage
• 1 pound ground pork
• 1 egg
• 3 to 4 cloves of garlic, minced
• 2 tablespoons fresh parsley
• 1/2 teaspoon paprika
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: roasted red peppers & olives, for serving

Directions

Yields: 43 small meatballs; 10 servings

1. Preheat the oven to 350°F. Grease a baking tray or line it with parchment paper.
2. Soak the bread in a bowl of white wine for 10 minutes. When it is very soggy, break it up with your hands into small pieces.
3. Remove the chorizo from the casing; add it and the pork to the bowl. Add the egg, garlic, parsley, and seasonings to the meat. Mix with your hands, combining well.
4. With wet hands, roll neat bite-size balls (about 1 ½ inches wide).
5. Place meatballs on the prepared tray. Note: If desired, meatballs can be prepared and kept in the fridge for up to 1 day.
6. Bake for 25 to 30 minutes until well browned and cooked through. A thermometer in the center should read 160°F.
7. Serve warm or at room temperature as tapas, alongside roasted red peppers and olives.

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