![Meatballs with Romesco sauce Meatballs with Romesco sauce](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/B6B3B7DE-E3BC-495C-8727-049FB966B8F5/Derivates/B63CDE41-409B-46AC-A16A-6F41FE2A726C.jpg)
Dificultad
La mayoría de nuestras recetas son fáciles, aunque las clasificadas con dificultad “media” o “difícil” son un poco más exigentes.
Tiempo de preparación
Este es el tiempo que necesitas para preparar esta comida.
Tiempo total
Este es el tiempo que se tarda en preparar esta comida de principio a fin: marinado, cocinado, enfriado, etc.
Raciones
Aquí se muestran las raciones de la receta.
Ingredientes
Romesco sauce
- 1 red capsicum, deseeded and cut into quarters
- 1 fresh tomato, cut into halves
- ½ red onion, unpeeled
- 2 garlic cloves, unpeeled
- 50 g blanched almonds
- 1 slice day old bread, torn into pieces
- 1 tbsp sherry
- ¼ tsp ground smoked paprika
- 50 g olive oil
- 1 tbsp red wine vinegar
- 2 pinches sea salt, to taste
- 2 pinches ground black pepper, to taste
- 2 tsp dried chilli flakes
Meatballs
- 500 g topside beef or rump steak, cut into pieces (3 cm) and slightly frozen
- 250 g chorizo sausage, casing removed and cut into pieces
- ½ red onion (approx. 100 g)
- 2 garlic cloves
- 3 sprigs fresh flat-leaf parsley, leaves only
- 1 slice day old bread, torn into pieces
- ¼ tsp ground nutmeg
- ¼ tsp ground fennel seeds
- ¼ tsp ground smoked paprika
- ¼ tsp sea salt
- ¼ tsp ground black pepper
- 1 egg
- 1 tbsp olive oil, for greasing
- Inf. nutricional
- por 1 portion
- Calorías
- 1163 kJ / 277 kcal
- Proteína
- 17 g
- Carbohidratos
- 4.3 g
- Grasa
- 21.4 g
- Grasas saturadas
- 5.5 g
- Fibra
- 2 g
- Sodio
- 357.7 mg
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