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 Smoked Paprika
- 2 tbsp Oregano, minced
- ¾ lb Spanish Chorizo, slice 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
- Salt & Pepper to taste
- 1 each Baguette, sliced
Spiced Meatballs & Chorizo with Romesco Sauce
Meal: Appetizer
Cuisine: Mexican
Ingredient: Beef
Season: Fall
Contributor: Kitchen on Fire
Directions
Serves 6-10
- Preheat the oven to 400°.
- Heat 1 tbsp of olive oil in an 8" sauté pan over med-high heat & sauté the onions foe a few minutes until just soft. Remove from the pan & let cool.
- 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).
- 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.
- 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 about15-20 minutes. Remove from the oven & serve on a table top burner along with sliced baguette. Serve with the tomato sauce.
Equipment
-cook's knife
-blender or food processor
-8" sauté pans
-12" casserole
-spatula
Recipe courtesy of
Copyright © 2005 Kitchen On Fire LLC
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12" Covered Buffet Casserole
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