Reader request: "I would like to see ideas that are keto-friendly." —Trish Mirakian, San Antonio

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Credit: Photography by Kate Mathis

Recipe Summary test

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425°. Line a rimmed baking sheet with parchment paper.

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  • In a medium bowl, season the beef with salt and pepper. Mix in the chorizo, herbs, 1 tbsp. oil, egg, onion, chopped garlic, and Worcestershire. Roll into 24 meatballs. Arrange the meatballs on the baking sheet, spacing them evenly apart. Roast until browned and cooked through, 13 to 15 minutes.

  • For the romesco sauce, in a food processor or blender, puree the red peppers, nuts, vinegar, chili powder, smoked paprika, crushed garlic, and the remaining 3 tbsp. oil.

  • Serve the meatballs with the romesco sauce.

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