
Urządzenia i Akcesoria
Meatballs with Romesco sauce
Przygotowanie 20 min
Czas całkowity 1 godz. 40 min
10 portions
Składniki
Romesco sauce
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red capsicum deseeded and cut into quarters1
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fresh tomato cut into halves1
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red onion unpeeled½
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garlic cloves unpeeled2
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blanched almonds50 g
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day old bread torn into pieces1 slice
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sherry1 tbsp
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ground smoked paprika¼ tsp
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olive oil50 g
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red wine vinegar1 tbsp
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sea salt to taste2 pinches
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ground black pepper to taste2 pinches
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dried chilli flakes2 tsp
Meatballs
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topside beef or rump steak, cut into pieces (3 cm) and slightly frozen500 g
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chorizo sausage casing removed and cut into pieces250 g
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red onion (approx. 100 g)½
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garlic cloves2
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fresh flat-leaf parsley leaves only3 sprigs
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day old bread torn into pieces1 slice
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ground nutmeg¼ tsp
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ground fennel seeds¼ tsp
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ground smoked paprika¼ tsp
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sea salt¼ tsp
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ground black pepper¼ tsp
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egg1
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olive oil for greasing1 tbsp
Wartości odżywcze na 1 portion
Kalorie
277 kcal /
1163 kJ
Białko
17 g
Tłuszcz
21.4 g
Węglowodany
4.3 g
Błonnik
2 g
Tłuszcz nasycony
5.5 g
Sód
357.7 mg