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.