Name: Spiced meatballs with romesco sauce
Cook time: 40 min
Total time: 40 min
Ingredients: Romesco sauce; 1 teaspoon dried chilli flakes; 2 clove garlic, crushed; 1 tablespoon slivered almonds, roasted; 2 tomatoes (300g), chopped coarsely; 1/4 cup (60ml) extra virgin olive oil; 1 tablespoon red wine vinegar; Spiced meatballs; 250 gram cured chorizo sausages, chopped coarsely; 1 red onion (100g), chopped coarsely; 2 clove garlic, crushed; 500 gram lean minced beef; 1/2 teaspoon ground nutmeg; 1 tablespoon dry sherry; 1/2 cup (35g) stale breadcrumbs olive oil, for shallow-frying

Ingredients

Romesco sauce

1 teaspoon dried chilli flakes

2 clove garlic, crushed

1 tablespoon slivered almonds, roasted

2 tomatoes (300g), chopped coarsely

1/4 cup (60ml) extra virgin olive oil

1 tablespoon red wine vinegar

Spiced meatballs

250 gram cured chorizo sausages, chopped coarsely

1 red onion (100g), chopped coarsely

2 clove garlic, crushed

500 gram lean minced beef

1/2 teaspoon ground nutmeg

1 tablespoon dry sherry

1/2 cup (35g) stale breadcrumbs olive oil, for shallow-frying

Method

1.Make romesco sauce. Soak chilli flakes in hot water for 5 minutes; drain. Blend or process chilli, garlic, nuts and tomato until smooth. With motor operating, gradually add combined oil and vinegar in a thin steady stream until sauce is smooth.

2.Blend or process chorizo, onion and garlic, pulsing until ingredients are finely chopped and combined. Transfer mixture to a large bowl; stir in beef, nutmeg, sherry and breadcrumbs; season. Roll level tablespoons of the mixture into balls.

3.Heat oil in a large frying pan; shallow-fry meatballs, in batches, until browned and cooked through. Drain on absorbent paper.

4.Serve meatballs with romesco sauce.

Meatballs and sauce can be made a day ahead. To reheat the meatballs, place them in a single layer, on an oven tray; cover with foil, making several slashes in the foil to allow steam to escape. Bake in an oven preheated to 180°C/350°F for about 20 minutes.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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