Lamb Meatballs With Pecan Romesco

Ingredients

• 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
• 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)

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