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How to make Beef meatballs with romesco sauce

Yield = 16
Prep 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.