Slow Cooked Meatballs with Romesco Sauce

5 from 1 vote

Easy goat meatballs with smokey almond romesco sauce

Prep Time15

Cook Time1 25

Total Time40

Course: Main Course, Snack

Cuisine: Spanish

Keyword: Goat, Lamb, Meatballs, Romesco

Servings: servings

Calories: 455kcal

Cost: 10

Pulse roasted peppers in blender with the garlic, salt, pepper, half the chives, and pepperoncini, then puree.
Add almonds and process until smooth then add 1/2 cup of the bread crumbs, puree again, then add the remaining breadcrumbs.
Slowly drizzle in EVOO. Results should be thick, slightly rough and textured. Adjust the flavor with a touch of red wine vinegar to taste.
Let the sauce stand for an hour at room temperature for flavors to blend.

Mix salt, black pepper, Aleppo pepper, sumac, herbs, garlic, cheese and bread crumbs
In a large bowl combine the meat and eggs until fully incorporated. Add the remaining meatball ingredients and mix thoroughly.
Once blended completely roll into 2 oz (1/4 cup) meatballs and put in fridge uncovered for 1 hr to fully hydrate the bread crumbs
Preheat an oven to 300F.
Working in batches, gently brown the meatballs on medium heat on 2 sides
Once all seared add back to the pan and with 2 cups romesco and enough water to almost cover meatballs
Cover with lid and braise 300 °F for approximately 1.5 hr or until the meatballs are tender.
Allow to cool until warm.

Place 2 oz romesco on center of plate and add meatballs, garnish with 1 Tablespoon pepperoncini, pea tendrils if using, parmesan and chives, then serve immediately.
You can also serve the meatballs and sauce directly from the pan, buffet style.

Ground goat meat is used here but ground lamb or ground venison work well too.

In the recipe chef garnishes the meatballs with chives and pea tenderils but a little chopped parsley is fine too.