Meatballs with Romesco sauce

Romesco sauce

• 1 red capsicum, deseeded and cut into quarters
• 1 fresh tomato, cut into halves
• ½ red onion, unpeeled
• 2 garlic cloves, unpeeled
• 50 g blanched almonds
• 1 slice day old bread, torn into pieces
• 1 tbsp sherry
• ¼ tsp ground smoked paprika
• 50 g olive oil
• 1 tbsp red wine vinegar
• 2 pinches sea salt, to taste
• 2 pinches ground black pepper, to taste
• 2 tsp dried chilli flakes

Meatballs

• 500 g topside beef or rump steak, cut into pieces (3 cm) and slightly frozen
• 250 g chorizo sausage, casing removed and cut into pieces
• ½ red onion (approx. 100 g)
• 2 garlic cloves
• 3 sprigs fresh flat-leaf parsley, leaves only
• 1 slice day old bread, torn into pieces
• ¼ tsp ground nutmeg
• ¼ tsp ground fennel seeds
• ¼ tsp ground smoked paprika
• ¼ tsp sea salt
• ¼ tsp ground black pepper
• 1 egg
• 1 tbsp olive oil, for greasing