Lamb Meatballs with Pecan Romesco

epicurious.com

Sue

subheading: Pecan Romesco:

2 Tbsp. plus ½ cup extra-virgin olive oil

1 large onion, finely chopped

4 garlic cloves, finely chopped

1 large ripe tomato, seeds removed, chopped

1 red chile (such as Fresno or jalapeño), finely chopped

1 12-oz. jar roasted red peppers, drained

½ cup raw pecans

1 Tbsp. smoked paprika

2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt

½ tsp. freshly ground black pepper

subheading: Meatballs:

2 Tbsp. vegetable oil

½ medium onion, finely chopped

4 oz. portobello mushrooms, finely chopped

2 garlic cloves, finely chopped

3 tsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, divided

1 small zucchini, finely chopped

1 large egg

1 lb. ground lamb

2 Tbsp. heavy cream

1 Tbsp. smoked paprika

1 tsp. freshly ground black pepper

¼ cup panko, plus more for coating

2 oz. smoked Gouda, cut into 12 pieces

4 Tbsp. unsalted butter

Cilantro leaves with tender stems (for serving)

Directions at epicurious.com

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