Beef & Chorizo Meatballs with Walnut Romesco
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Beef & Chorizo Meatballs with Walnut Romesco


  • 1 lb. ground beef

  • Salt and pepper

  • ½ lb. fresh chorizo, casings removed

  • 1 cup (loosely packed) mixed fresh cilantro and flat-leaf parsley leaves, finely chopped

  • 4 tbsp. EVOO

  • 1 egg, lightly beaten

  • 2 to 3 tbsp. grated onion

  • 3 cloves garlic—2 finely chopped, 1 crushed

  • 1 tbsp. Worcestershire sauce

  • 2 large roasted red peppers from a jar

  • ¼ to 1/3 cup walnut pieces, toasted

  • 1 tbsp. sherry vinegar

  • 1 tsp. chili powder or crushed red pepper

  • 1 tsp. smoked paprika


  • Step 1

    Preheat the oven to 425°. Line a rimmed baking sheet with parchment paper.

  • Step 2

    In a medium bowl, season the beef with salt and pepper. Mix in the chorizo, herbs, 1 tbsp. oil, egg, onion, chopped garlic, and Worcestershire. Roll into 24 meatballs. Arrange the meatballs on the baking sheet, spacing them evenly apart. Roast until browned and cooked through, 13 to 15 minutes.

  • Step 3

    For the romesco sauce, in a food processor or blender, puree the red peppers, nuts, vinegar, chili powder, smoked paprika, crushed garlic, and the remaining 3 tbsp. oil.

  • Step 4

    Serve the meatballs with the romesco sauce.

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