Beef Meatballs in Romesco Sauce

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

A classic from Spain’s Catalonia region, Romesco Sauce is made with tomatoes, red peppers, almonds and garlic. Traditionally served with grilled fish or poultry, it makes a tasty sandwich topping or dip, too.

  • Prep time 20 minutes
  • Total time 35 minutes
  • Portion size 6 servings
  • Credits : January/February 2022


Beef Meatballs:
Romesco Sauce:


Beef Meatballs  Preheat oven to 400°F and lightly grease baking sheet. In large bowl, combine beef, bread crumbs, green onions, egg, Worcestershire sauce, cumin and paprika. Season with salt and pepper, if desired. With wet hands, shape mixture into balls, about 1 tbsp at a time. Transfer to prepared baking sheet.

Bake until meatballs are no longer pink inside, about 15 minutes. (Make-ahead: Can be stored in airtight container and frozen for up to 3 months.)

Romesco Sauce  Meanwhile, in food processor, purée roasted red peppers, almonds, tomato paste, vinegar, paprika and garlic. Drizzle in oil, pulsing until sauce is smooth. Season with salt and pepper. (Make-ahead: Can be covered and refrigerated for up to 3 days.)

Pour sauce into serving dish and top with Beef Meatballs. Serve with toasted baguette slices, if desired.


  • Iron 3.3 mg
  • Fibre 3 g
  • Sodium 650 mg
  • Sugars 3 g
  • Protein 18 g
  • Calories 340
  • Total fat 25 g
  • Cholesterol 75 mg
  • Saturated fat 5 g
  • Total carbohydrate 11 g
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Lunch & Dinner

Beef Meatballs in Romesco Sauce