Categories: Meals

Ingredients

• 1 lb. ground beef
• Salt and pepper
• 1/2 lb. fresh chorizo, casings removed
• 1 cup mixed fresh cilantro and parsley leaves, finely chopped
• 4 tbsp. olive oil
• 1 egg, lightly beaten
• 2 to 3 tbsp. grated onion
• 3 garlic cloves--2 finely chopped, 1 crushed
• 1 tbsp. Worcestershire
• 2 large roasted red peppers from a jar
• 1/4 to 1/3 cup walnut pieces, toasted
• 1 tbsp. sherry vinegar
• 1 tsp chili powder or crushed red pepper
• 1 tsp smoked paprika

Directions

1. Preheat the oven to 425. Line a rimmed baking sheet with parchment paper.

2. In a medium bowl, season the beef with salt and pepper. Mix in the chorizo, herbs, 1 tbsp. oil, egg, onion, chopped garlic and Worcestershire. Roll into 24 meatballs. Arrange the meatballs on the baking sheet, spacing them evenly apart. Roast until browned and cooked through, 13-15 minutes.

3. For the romesco sauce, in a food processor or blender, puree the red peppers, nuts, vinegar, chili powder, smoked paprika, crushed garlic and the remaining 3 tbsp. oil.

4. Serve the meatballs with the romesco sauce.

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