Meatballs with Romesco sauce

Meatballs with Romesco sauce

4.5 24 ratings

Prep. 20 min

Total 1 h 40 min

10 portions

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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