Meatballs with Romesco Sauce

Romesco Sauce

• 1 red pepper, deseeded and cut in quarters
• 1 tomato, fresh, halved
• ½ red onion, unpeeled
• 2 garlic cloves, unpeeled
• 50 g blanched almonds
• 50 g olive oil
• 1 slice bread, day old, torn in pieces
• 1 Tbsp sherry
• 1 Tbsp red wine vinegar
• ¼ tsp smoked paprika
• 2 tsp dried chilli flakes
• 2 pinches fine sea salt, or to taste
• 2 pinches ground black pepper, or to taste

Meatballs

• 500 g beef topside, cut in pieces (3 cm) then placed in freezer for 20 minutes
  or 500 g rump steak, cut in pieces (3 cm) then placed in freezer for 20 minutes
• 250 g chorizo, skin removed and cut in pieces
• ½ red onion, (approx. 100 g), quartered
• 2 garlic cloves
• 3 sprigs fresh flat-leaf parsley, leaves only
• 1 slice bread, day old, torn in pieces
• ¼ tsp ground nutmeg
• ¼ tsp smoked paprika
• ¼ tsp fine sea salt
• ¼ tsp ground black pepper
• 1 large egg
• 1 Tbsp olive oil, for frying