Meatballs with Romesco Sauce

Romesco Sauce

• 6 ½ oz red bell pepper, deseeded and quartered (approx. 1 lg. pepper)
• 4 ½ oz fresh tomato, halved (approx. 1 lg. tomato)
• 4 oz red onion, unpeeled (½ lg. onion)
• 2 garlic cloves, unpeeled
• 2 oz blanched almonds
• ½ oz sherry (optional)
• ¼ tsp smoked paprika
• 2 oz olive oil
• ½ oz red wine vinegar
• ¼ tsp sea salt, to taste
• ¼ tsp ground black pepper, to taste
• 2 tsp dried chili flakes

Meatballs

• 8 oz Italian sausage, casing removed, cut into pieces
• 4 oz red onion (approx. ½ lg. onion)
• 2 garlic cloves
• 3 sprigs fresh flat leaf parsley, leaves only
• 1 oz stale bread, torn into pieces (approx. 1 slice)
• ¼ tsp ground nutmeg
• ¼ tsp ground fennel
• ¼ tsp smoked paprika
• ¼ tsp sea salt
• ¼ tsp ground black pepper
• 1 large egg
• 16 oz ground beef
• 1 oz olive oil, to grease