Pimento Meatballs with Olive Tapenade

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For the tapenade:

1/2 cup pitted green olives

1 cup fresh parsley

5 scallions, roughly chopped

1 1/2 tablespoons capers, drained and rinsed

1 small clove garlic, roughly chopped

2 teaspoons dijon mustard

2 tablespoons extra-virgin olive oil

For the meatballs:

1 pound ground beef chuck

1 4-ounce jar pimentos, drained, patted dry and chopped

1/2 cup panko breadcrumbs

1 large egg, lightly beaten

Kosher salt

2 tablespoons extra-virgin olive oil

2 tablespoons tomato paste

2 1/2 cups low-sodium chicken broth

1 tablespoon packed light brown sugar

1 teaspoon red wine vinegar