Tapas-Style Meatball Stew with Garlic Toast and Aioli

Updated at: Wed, 05 Jun 2024 00:49:31 GMT

Step 1

Preheat oven to 450°F with a rack in the upper third. Halve pepper, discard stem and seeds, then cut into 1-inch pieces. Trim zucchini, then cut into 1-inch pieces. In a medium ovenproof skillet (preferably cast-iron), toss vegetables with 1 tablespoon oil. Season with salt and pepper. Roast on upper oven rack until vegetables are soft, 10–12 minutes.

Step 2

Finely chop 1 teaspoon garlic; halve 1 clove and reserve for step 5. Coarsely chop parsley leaves and stems together. Cut tomatoes in the can with kitchen shears until finely chopped.

Step 3

In a medium bowl, knead to combine ground beef, half each of the chopped garlic and parsley, ¼ cup panko, 1 teaspoon chorizo chili spice blend, 1 lightly beaten egg, 1 teaspoon salt, and a few grinds of pepper. Shape into 10 meatballs (about 2 tablespoons each).

Step 4

Arrange meatballs over roasted vegetables in skillet. Pour tomatoes and juices over, then stir in 1 teaspoon vinegar; season with salt and pepper. Bake on upper oven rack until meatballs are cooked through and sauce is slightly reduced, 12–15 minutes. Remove skillet, stir ingredients, and switch oven to broil. Broil until meatballs are browned, 3–4 minutes (watch closely).

Step 5

Halve baguettes lengthwise, then generously brush cut sides with oil. Place on a sheet of aluminum foil, oiled side up. Broil on upper oven rack until golden-brown on both sides, 1–2 minutes per side (watch closely). Rub cut sides of bread with halved garlic clove. Season with salt. Cut each piece of bread into quarters.

Step 6

In a small bowl, stir to combine mayonnaise, remaining chopped garlic, and 2 teaspoons each of water and oil. Season to taste with salt and pepper. Garnish meatballs with remaining chopped parsley, then serve with garlic toasts and aioli for spreading on toast or dipping. Enjoy!

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Makes leftovers