For meatballs: In medium bowl, combine all meatball ingredients and mix well. Reserve under refrigeration for 1 hour or overnight.
Remove meat mixture from refrigerator. Form into 1 oz. meatballs and set aside.
Bring Romesco sauce to a simmer in a large saucepan, stirring frequently to prevent scorching. Add meatballs and poach in sauce for 25-35 minutes, or until meatballs are cooked through. Stir gently to prevent sauce from scorching and uneven cooking of meatballs.
While meatballs are simmering, in sauté pan or cast-iron skillet, over medium-high heat, add ¼ cup oil. Add assorted mushrooms and sauté until slightly caramelized. Add 2 Tbsp. of tamari balsamic glaze. Season to taste with salt and pepper and stir to combine.
Serve roasted mushrooms with meatballs and garnish with extra Romesco and tamari balsamic glaze.
For glaze: In small saucepot, reduce balsamic vinegar by ½ until slightly thick and syrupy, about 10 minutes.
Add soy sauce, garlic and ginger and reduce mixture until thick, about 10 minutes. Cool slightly before serving.
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Bold Boost #32: Adding ½ cup of Holland House® Sherry Cooking Wine to any stew gives this cold-weather comfort fave a dry, nutty and slightly sweet flavor.