Turkey Meatballs With Romesco Sauce

• 份量: 4 servings

食材

1 lb. ground turkey

1 large egg, beaten to blend

⅓ cup panko

1 tsp. ground cumin

1 tsp. onion powder

1 tsp. paprika

¼ cup finely chopped parsley, plus more coarsely chopped for serving

¾ tsp. kosher salt, plus more

2 Tbsp. plus ½ cup olive oil

½ cup toasted almonds

1 16-oz. jar fire-roasted peppers in water, drained

2 small garlic cloves, crushed

1 Tbsp. red wine vinegar

¼ tsp. cayenne pepper

½ lemon

步驟

Preheat oven to 425°. Using your hands, mix ground turkey, egg, panko, cumin, onion powder, paprika, ¼ cup parsley, and ¾ tsp. salt in a large bowl. Working one at a time, scoop out small amounts of mixture and roll into 1½"-diameter balls (you should have 18–20 meatballs).

Heat 2 Tbsp. oil in a large ovenproof skillet over medium. Working in batches, cook meatballs until golden brown all over, about 2 minutes per side. Transfer skillet with meatballs to oven and bake until cooked through, 5–7 minutes.

While the meatballs are baking, pulse almonds in a food processor until coarsely ground. Transfer to a medium bowl. Pulse fire-roasted peppers, garlic, vinegar, and cayenne in food processor until almost smooth. Transfer to bowl with almonds and stir in remaining ½ cup oil; season romesco sauce with salt.

Spoon romesco sauce into shallow bowls and arrange meatballs on top. Finely grate lemon zest over and scatter coarsely chopped parsley on top.