500 g topside beef, cut into pieces (3 cm) then placed in freezer for 20 minutes
250 g chorizo, skin removed and cut in pieces
½ red onion, (approx. 100 g), quartered
2 garlic cloves
3 sprigs fresh flat-leaf parsley, leaves only
1 slice day old bread, torn into pieces
¼ tsp ground nutmeg
¼ tsp ground smoked paprika
¼ tsp fine sea salt
¼ tsp ground black pepper
1 large egg
1 tbsp olive oil, for frying
Fry the onion and garlic in a little olive oil for 4 to 5 minutes, over a low to medium heat, until the onions are translucent. Add the beef and chorizo along with the nutmeg, smoked paprika and season with salt and pepper. Cook for a minute or so to just brown the meat.
Allow to cool and add to a bowl along with the bread, egg and parsley. Mix well and shape into small balls with your hands. Chill the mixture for up to 4hrs, or overnight.
Heat up the olive oil in a deep frying pan or sauté pan and fry the meatballs in batches, turning them over halfway through. Drain, and set them on a paper-lined plate to drain.
Serve them warm with Pintxo sticks, and the Romesco sauce for dipping.