BY CHEF KATIE MIST

Romesco Lamb Meatballs

Who doesn’t love a meatball? They’re a crowd pleasing way to deliver a high protein meal, plus the addition of the Romesco Sauce brings all of the heart healthy, high antioxidant benefits of almonds. We love this with a simple green salad or roasted green beans.

Cook Time: 15 mins | Prep time: 15-20 mins | Serves/Serving: Serves = 4 (about 3 meatballs per person)

Ingredients

• 1 pound ground lamb (substitute with ground beef/chicken/turkey)

• 1⁄4 cup shallots, finely chopped

• 1⁄4 cup Italian parsley, chopped, plus more for garnish

• 1 teaspoon dried oregano

• 1 teaspoon ground cumin

• 1 egg

• 1⁄4 - 1/2 cup Romesco Sauce

• 3⁄4 teaspoon salt

• 10-15 grinds fresh black pepper

• Extra virgin olive oil for cooking

Instructions

1. Put all ingredients in a large bowl and mix until thoroughly combined (using your hands is the easiest way).

2. Heat a small pan over medium heat.

3. When hot, add olive oil and a spoonful of the lamb mixture. Cook for about 2-3 minutes per side, or until just cooked through. Taste and add more salt and pepper to the raw lamb mixture if necessary.

4. Form mixture into 1-1 1⁄2 inch meatballs.

5. Heat a pan over medium heat. When the pan is hot add olive oil. Place meatballs into the pan, taking care not to overcrowd because then they’ll end up steaming and won't brown as easily. Brown on all sides until cooked through, about 15 minutes.

6. To serve, spoon some Romesco Sauce onto a plate, top with meatballs and sprinkle with parsley.

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