Chicken, Chorizo and Manchego Meatballs with Green Romesco Sauce
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Chicken, Chorizo and Manchego Meatballs with Green Romesco Sauce
Recipe by Michael Weldon
Ingredients
meatballs
500g chicken mince
1 chorizo, diced and cooked off
100g manchego cheese, diced + extra for garnishing
½ bunch parsley, chopped
1tsp smoked paprika
1 eggs
¼ cup breadcrumbs
green romesco sauce
3 green capsicums, roasted
1 jalapeno, seeds removed
60g spinach
½ bunch parsley
1tbs sherry vinegar
¼ cup roasted almonds
½ cup olive oil
sea salt
Method
Combine the chicken mince, chorizo, manchego, ½ bunch parsley, egg, breadcrumbs and a pinch of salt in a bowl, mix together until combined. Roll out golf ball size meatballs then place them onto an oven tray. Place into a 180deg oven and cook until just cooked through it should take around 12-15 minutes.
In a blender combine the green capsicum, jalapeno, spinach, ½ bunch parsley, sherry vinegar, almonds olive oil and a pinch of salt in a blender. Blend until smooth.
Serve the meatballs straight out of the oven topped with green romesco sauce and garnish with grated manchego.
