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Meatballs with Romesco sauce

Meatballs with Romesco sauce
4.5 21 ratings
Prep. 20 min
Total 1 h 40 min
10 portions
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Ingredients

Romesco sauce
  • red capsicum deseeded and cut into quarters
    1
  • fresh tomato cut into halves
    1
  • red onion unpeeled
    ½
  • garlic cloves unpeeled
    2
  • blanched almonds
    50 g
  • day old bread torn into pieces
    1 slice
  • sherry
    1 tbsp
  • ground smoked paprika
    ¼ tsp
  • olive oil
    50 g
  • red wine vinegar
    1 tbsp
  • sea salt to taste
    2 pinches
  • ground black pepper to taste
    2 pinches
  • dried chilli flakes
    2 tsp
Meatballs
  • topside beef or rump steak, cut into pieces (3 cm) and slightly frozen
    500 g
  • chorizo sausage casing removed and cut into pieces
    250 g
  • red onion (approx. 100 g)
    ½
  • garlic cloves
    2
  • fresh flat-leaf parsley leaves only
    3 sprigs
  • day old bread torn into pieces
    1 slice
  • ground nutmeg
    ¼ tsp
  • ground fennel seeds
    ¼ tsp
  • ground smoked paprika
    ¼ tsp
  • sea salt
    ¼ tsp
  • ground black pepper
    ¼ tsp
  • egg
    1
  • olive oil for greasing
    1 tbsp

Difficulty

easy

Nutrition per 1 portion

Sodium 357.7 mg
Protein 17 g
Calories 1163 kJ / 277 kcal
Fat 21.4 g
Fibre 2 g
Saturated Fat 5.5 g
Carbohydrates 4.3 g

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