Meatballs with Romesco Sauce

Name: Meatballs with Romesco Sauce
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Cuisine: European, Spanish, Mediterranean
Ingredients: 1 red pepper, deseeded and cut in quarters; 1 tomato, fresh, halved; ½ red onion, unpeeled; 2 garlic cloves, unpeeled; 50 g blanched almonds; 50 g olive oil; 1 slice bread, day old, torn in pieces; 1 Tbsp sherry; 1 Tbsp red wine vinegar; ¼ tsp smoked paprika; 2 tsp dried chilli flakes; 2 pinches fine sea salt, or to taste; 2 pinches ground black pepper, or to taste; 500 g beef topside, cut in pieces (3 cm) then placed in freezer for 20 minutes or 500 g rump steak, cut in 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; ¼ tsp ground nutmeg; ¼ tsp fine sea salt; ¼ tsp ground black pepper; 1 large egg; 1 Tbsp olive oil, for frying