Name: Beef meatballs with romesco sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1
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,; 0.63 gm paprika; 1 crushed garlic clove; 2 tsp sherry; 2 vine-ripened tomatoes, seeded and chopped; 56.88 gm olive oil

Beef meatballs with romesco sauce

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Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
40 minutes

Spicy tomato meatball canapes - perfect bite-sized party appetizers.

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,
0.63 gm paprika
1 crushed garlic clove
2 tsp sherry
2 vine-ripened tomatoes, seeded and chopped
56.88 gm olive oil

Instructions:

In a bowl, mix the beef and egg together. Season generously with salt and pepper. Divide the mixture into 16 equal portions. Shape each portion into a ball using wet hands and set them aside.
In a non-stick frying pan, warm a touch of olive oil. Toast almonds for 3 minutes until golden, then set aside. Add torn bread pieces and cook for 2 minutes until golden. Remove from heat and set aside. Using a food processor, blend almonds, bread, capsicum, paprika, garlic, sherry, and tomatoes until smooth. Add more oil if needed. Season with salt and pepper to taste. Set the mixture aside.
In a non-stick frying pan, heat olive oil. Cook the meatballs in batches, turning occasionally, for 8-10 minutes until fully cooked. Drain on paper towels, then transfer to a serving bowl. Serve with toothpicks and romesco dipping sauce.

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