Recipe
Spanish Meatballs
Served with romesco sauce and chimichurri sauce
Created by Gourmet Voyager
Meatballs
15 min
150g Mince beef
150g Mince pork
1 onion (caramelised)
2 tsp paprika
2 tsp confit garlic
2 eggs
METHOD:
Mix all and roll into 60gm balls. Cook for 15 mins on 180*C.
Romesco
15 min
150g roasted caps
200g canned tomatoes
½ cup red wine vinegar
300gm stale bread (any)
½ cup whole almonds
¼ cup hazelnuts
½ cup chopped parsley
½ cup olive oil
S & P to taste
1 tblsp smoked paprika
2 tsp confit garlic
1 lemon juiced
METHOD:
Place all in blender (except bread) blend until smooth, add bread. Taste for seasoning.
Chimichurri Sauce
15 min
2 tblsp confit garlic
1 cup parsley
1 cup coriander
1 cup rocket or spinach
1 tblsp fresh herbs
1 green pepper
1 cup olive oil
S & P to taste
¼ cup lemon juice
¼ cup lime juice
METHOD:
Blend all together.
Plating
15 min
Find a small bowl, place tblsp romesco smear on bottom of bowl,
place 3 meatballs in centre, place a small tsp of chimichurri on each meatball
top with any cheese you like.
