Keto Spanish Lamb Meatballs with Romesco Sauce

Instructions

1. 1Preheat your oven to 190°C.
2. 2In a large bowl, combine the about 450 g ground lamb, 1 large egg, 1 clove garlic (minced), 1 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 cup almond flour, and 1/4 cup sunflower seed flour. Mix everything together with your hands until just combined, being careful not to overmix.
3. 3Roll the lamb mixture into small meatballs, about 2.5 cm in diameter; you should have around 16-20 meatballs.
4. 4Heat 2 tbsp olive oil in a large, oven-safe skillet over medium-high heat. Carefully place the meatballs in the hot skillet, searing them for 5-7 minutes, turning them occasionally, until they are browned on all sides (you may need to do this in batches to avoid overcrowding the pan).
5. 5While the meatballs are searing, drain the contents of the 1 jar (about 340 g) roasted red peppers. In a blender or food processor, combine the drained roasted red peppers, 2 tbsp tomato paste, 1 tbsp red wine vinegar, 1/2 tsp smoked paprika, and the remaining 1 clove garlic (minced). Blend until the mixture is smooth and well combined, creating the Romesco sauce.
6. 6Remove the browned meatballs from the skillet and set them aside on a plate. Pour the smooth Romesco sauce into the same oven-safe skillet, then place the seared meatballs back into the skillet, nestling them into the sauce. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the meatballs are cooked through and reach an internal temperature of 72°C.
7. 7Carefully remove the skillet from the oven. Let the meatballs and sauce rest in the skillet for 5 minutes before serving, allowing the flavors to meld.

Substitutions

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