![Lamb meatballs with romesco sauce Lamb meatballs with romesco sauce](https://wikirecipes.net/wp-content/uploads/2019/04/Lamb-meatballs-with-romesco-sauce.jpg)
- 0:10 Prep
- 0:20 Cook
- 10 Servings
- Capable cooks
A traditional tapas favourite, meatballs (or albondigas) taste superb with a sweet sauce made from bread, almonds and red capsicum.
Ingredients
- 650g lamb mince
- 25g (1/4 cup) dried (packaged) breadcrumbs
- 1 egg, lightly beaten
- 1 garlic clove, crushed
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Romesco sauce
- 60ml (1/4 cup) olive oil
- 20g blanched almonds
- 1 slice bread, torn into pieces
- 2 vine-ripened tomatoes
- 2 (about 130g) slices chargrilled capsicum, coarsely chopped
- 2 garlic cloves, crushed
- 1/4 teaspoon sweet paprika
- Pinch of cayenne pepper
- 3 teaspoons dry sherry
Method
- Step 1Combine the lamb, breadcrumbs, egg, garlic, salt and pepper in a large bowl. Divide the mixture into 24 portions. Use wet hands to roll each portion into a ball and place on a plate. Cover with plastic wrap and place in the fridge for 15 minutes to chill.
- Step 2Meanwhile, to make the romesco sauce, heat 1 tablespoon of the oil in a non-stick frying pan over medium-low heat. Add the almonds and cook, stirring, for 3 minutes or until golden. Use a slotted spoon to transfer the almonds to a plate lined with paper towel. Add the bread to the pan and cook, stirring, for 2 minutes or until golden. Set aside for 5 minutes to cool.
- Step 3Meanwhile, use a small knife to cut a cross in the base of each tomato. Place the tomatoes in a heatproof bowl and cover with boiling water. Set aside for 5 minutes. Use a slotted spoon to transfer to a plate. Remove skin and discard. Coarsely chop.
- Step 4Place the almonds, bread, tomato, capsicum, garlic, paprika, cayenne pepper and sherry in the bowl of a food processor and process until smooth. Season with salt and pepper. Transfer to a serving bowl.
- Step 5Heat the remaining oil in a large frying pan over medium heat. Add one-third of the meatballs and cook, turning occasionally, for 10-12 minutes until golden brown and cooked through. Transfer to a plate lined with paper towel. Repeat, in 2 more batches, with the remaining meatballs, reheating the pan between batches.
- Step 6Place the meatballs in a serving dish. Serve hot or at room temperature with the romesco sauce.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
980 kj
Energy
16g
Fat Total
5g
Saturated Fat
1g
Fibre
16g
Protein
64mg
Cholesterol
196.75mg
Sodium
2g
Carbs (sugar)
5g
Carbs (total)
All nutrition values are per serve
Notes
You can prepare this recipe to the end of step 4 up to 1 day ahead. Store the meatballs and the romesco sauce in separate airtight containers in the fridge. Continue from step 5 up to 1 hour ahead.
- Author: Abi Ulgiati
- Image credit: Steve Brown
- Publication: Australian Good Taste
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