Beef meatballs with romesco sauce
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How to make Beef meatballs with romesco sauce
Yield = 16Prep time: 0:15
Cook time: 0:25
Total time: 0:40
Ingredients
- 400g lean beef mince
- 1 lightly beaten egg
- salt and cracked black pepper
- olive oil
- 20g blanched almonds
- 1 slice of white bread, roughly torn into pieces
- 2 (about 80g) slices roughly chopped chargrilled capsicum,
- 1/4 teaspoon paprika
- 1 crushed garlic clove
- 2 teaspoons sherry
- 2 vine-ripened tomatoes, seeded and chopped
- 1/4 cup olive oil
Method
- Step 1 Combine beef and egg in a bowl. Season with salt and pepper. Divide mixture into 16 portions. Using wet hands, roll each portion into a ball and set aside.
- Step 2 Heat a little olive oil in a non-stick frying pan. Add almonds and cook, stirring, for 3 minutes or until golden. Remove and set aside. Add bread, roughly torn into pieces, and cook for 2 minutes or until golden. Remove and set aside. Place the almonds, bread, capsicum, paprika, garlic, sherry and tomatoes in a food processor and blend until smooth. Add extra oil if required. Season with salt and pepper. Set aside.
- Step 3 Heat olive oil in a non-stick frying pan. Add the meatballs and cook in batches, turning occasionally, for 8-10 minutes or until cooked through. Remove and drain on paper towel. Arrange meatballs in serving bowl and serve with toothpicks and the romesco dipping sauce.
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