Beef & Chorizo Meatballs with Walnut Romesco

{"handle":"keto-beef-chorizo-meatballs-with-walnut-romesco-recipe","title":"Beef & Chorizo Meatballs with Walnut Romesco","seoTitle":"Beef & Chorizo Meatballs with Walnut Romesco","seoDescription":"Reader request: I would like to see ideas that are keto-friendly. —Trish Mirakian, San Antonio\n\n","image":"https://images.ctfassets.net/vmuke7sdou62/1S35Zpe59WvjoLqayRbUAj/3beedbf33e4de85e4aa59e96f2441e74/image_-_2022-06-03T122730.962.jpeg","ingredients":"

• 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

","preparation":"

• 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.

","tags":"Rachael Ray Magazine","status":"Publish","author":"Rachael Ray"}