Ingredients

  • 3 tbsp Olive oil
  • 1 medium Red onion, finely minced
  • 1 lb Ground beef
  • ½ lb Ground pork
  • 1 large Egg, beaten
  • 1 tbsp Cumin
  • 1 tbsp Oregano, minced
  • ¾ lb Spanish chorizo, sliced in ½ circles
  • 1 cup Hazelnuts, toasted
  • 2 cloves Garlic, peeled & trimmed
  • 1 large Red bell peppers, sliced, roasted & peeled
  • 1 cup Fire roasted diced tomatoes
  • ½ tbsp Chili powder
  • 1 tbsp Smoked paprika
  • 2 tbsp Red wine vinegar
  • ¾ cup Olive oil
  • to taste Salt & pepper
  • 1 each Baguette, sliced
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Spiced Meatballs & Chorizo with Romesco Sauce

Meal: Appetizer
Cuisine: Mexican
Ingredient: Beef
Season: Fall
Contributor: Kitchen on Fire

Directions

6 SERVINGS

  1. Preheat the oven to 400°F.
  2. Heat 1 tbsp of olive oil in an Anolon 12" Covered Sauté pan over med-high heat & sauté the onions for a few minutes until just soft. Remove from the pan & let cool.
  3. Mix the onions together with the ground meat & the next 5 ingredients until well combined. Season with salt & pepper (test for seasoning by cooking small patties in a non-stick sauté pan). With wet hands, shape the mixture into mini meat balls (about ¾-1 inch).
  4. Place the hazelnuts & the next 6 ingredients into a food processor & pulse a few times to get the ingredients well incorporated. Turn on the processor & slowly pour in the olive oil to get a just smooth sauce. Season with salt & pepper.
  5. Heat the remaining oil in a 12" casserole over med-high heat & cook the meatballs for about 4-5 minutes until nicely browned & done through. Add in the chorizo & Romesco sauce. Cover & place into the oven for about 15-20 minutes. Remove from the oven & serve on a table top burner along with sliced baguette. Serve with the tomato sauce.

Equipment

  • Anolon Chef's knife
  • Anolon 12" Covered Sauté pan
  • Anolon Spatula
  • Blender or food processor
  • 12" Casserole

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www.kitchenonfire.com

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Anolon Delicious Future - Delicious Recipes - Spiced Meatballs & Chorizo with Romesco Sauce