400g lean beef mince
1 lightly beaten egg
salt and cracked black pepper
olive oil
20g blanched almonds
1 slice of white bread, roughly torn into pieces
2 (about 80g) slices roughly chopped chargrilled capsicum,
1/4 teaspoon paprika
1 crushed garlic clove
2 teaspoons sherry
2 vine-ripened tomatoes, seeded and chopped
1/4 cup olive oil
Directions
Combine beef and egg in a bowl. Season with salt and pepper. Divide mixture into 16 portions. Using wet hands, roll each portion into a ball and set aside.
Heat a little olive oil in a non-stick frying pan. Add almonds and cook, stirring, for 3 minutes or until golden. Remove and set aside. Add bread, roughly torn into pieces, and cook for 2 minutes or until golden. Remove and set aside. Place the almonds, bread, capsicum, paprika, garlic, sherry and tomatoes in a food processor and blend until smooth. Add extra oil if required. Season with salt and pepper. Set aside.
Heat olive oil in a non-stick frying pan. Add the meatballs and cook in batches, turning occasionally, for 8-10 minutes or until cooked through. Remove and drain on paper towel. Arrange meatballs in serving bowl and serve with toothpicks and the romesco dipping sauce.