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- 2/3 Cups white bread, cumbled
- ½ Cup whole milk
- ¾ Pound ground lamb
- 1/3 Cup carmelized onions, plus more for serving
- 2 Tablespoons chiffonade mint
- 2 Tablespoons chiffonade parsley
- 1 large egg
- Pinch of salt
- Pinch of freshly ground black pepper
Preheat oven to 400 degrees F.
Soak the bread in milk until it's absorbed. Then fold together the lamb, onions, mint, parsley, egg, and some salt and pepper in a bowl. Scoop out single servings with an ice cream scooper. Place the meatballs on a baking sheet or muffin tin and bake until they are no longer pink in the middle, 20 minutes. Serve with caramelized onions on top.
Calories Per Serving309
Folate equivalent (total)39µg10%
- 1 pound lean ground lamb
- 1 egg
- ¼ cup dry bread crumbs
- 2 tablespoons finely chopped mint
- Salt and freshly ground pepper
- ½ cup extra-virgin olive oil
- 1 medium onion (finely chopped)
- 1 garlic clove (finely chopped)
- ½ cup dry white wine
- ½ cup beef broth
- 1 cup tomato puree
In a bowl, mix the lamb with the egg, bread crumbs and 1 tablespoon of the mint. Season with salt and pepper. Form the mixture into 1-inch balls.
Heat the olive oil in a very large skillet. Add the meatballs and fry over moderately high heat until browned all over, about 4 minutes. Transfer the meatballs to a plate.
Add the onion and garlic to the skillet and cook over moderate heat until softened, about 8 minutes. Add the wine and cook, stirring, until reduced by half, about 5 minutes. Transfer the mixture to a food processor. Add the remaining 1 tablespoon of mint and puree.
Return the onion puree to the skillet. Add the broth, tomato puree and meatballs and simmer over low heat until the meatballs are cooked through, about 10 minutes. Season with salt and pepper and serve.
Lamb Chorizo Albóndigas with Tomato Chutney
Albóndiga is the Spanish word for meatballs. These, made with lamb and bacon, are served with a bold and spicy tomato chutney.
- 3/4 pound thick-cut sliced bacon, cut into large pieces
- 1 1/4 pounds ground lamb
- 1 tablespoon plus 1 1/2 teaspoons paprika
- 1 tablespoon coriander
- 2 1/4 teaspoons cumin
- 1 1/2 teaspoons cayenne
- 1/4 cup plus 2 tablespoons tomato paste
- 1/4 cup plus 2 tablespoons abodo paste (such as Doña Maria brand)
- 1 tablespoon coarse salt
- 1/2 medium onion, finely chopped
- 4 garlic cloves, finely chopped
To make the lamb chorizo, place the bacon in a food processor and process until completely ground. Transfer to a large mixing bowl, add the remaining ingredients, and mix until just combined. Heat a heavy pan over medium heat and cook a tablespoon of the chorizo until browned. Taste and add more salt to the raw mixture if desired. Refrigerate until needed.
To make the tomato chutney, heat the olive oil in a medium sauce pot over medium heat. Add the shallots and sauté until golden, about 15 minutes. Reduce the heat to low and add the tomatoes, summer squash, sugar, and white vinegar. Cook for 35 to 45 minutes, until the tomatoes have broken down and only a little moisture remains in the pot. Stir in the black pepper and chipotle powder. Season with salt to taste. Cover and keep warm until needed.
To make the meatballs, preheat the oven to 400ºF. Combine the lamb chorizo, eggs, and panko crumbs in a large mixing bowl and mix until just combined. Roll the chorizo into 1 1/2-inch meatballs. Heat a large cast-iron pan over medium heat. Working in batches, sear the meatballs on all sides, 2 minutes per side. Transfer the seared meatballs to a baking sheet lined with aluminum foil. Bake the meatballs for 12 to 15 minutes. Remove from the oven and let cool slightly. Serve family style with some tomato chutney and mint leaves on the side.
For the meatballs, put all the ingredients into a large bowl, season with a generous amount of salt and pepper and mix thoroughly with your hands. The mixture will feel wet to start with, but if you fold it in on itself as if you are kneading it, it will stiffen up. Form the mixture into balls of around 50g/1¾oz each – you should end up with about 16.
To cook, either heat olive oil in a large frying pan and fry the meatballs in two batches, until well browned on all sides, or preheat the oven to 200C/180C Fan/Gas 6, put the meatballs on a greased baking tray, and cook for around 15 minutes, or until well browned and just cooked through. Keep warm.
Meanwhile, to make the patata bravas, put the potatoes in a saucepan and cover with cold water. Bring to the boil and add plenty of salt. Simmer for 3–4 minutes until the potatoes are starting to soften.
While you are cooking the meatballs, make the sauce: heat the olive oil in a saucepan. Add the onion and fry for 10 minutes or until softened and translucent.
Add the garlic, spices and bay leaves and cook for a couple of minutes, stirring constantly, then add the tomatoes and honey. Pour over 200ml/7fl oz water, then bring to the boil. Reduce the heat and leave to simmer, covered, for 15 minutes, then uncovered for a further 5 minutes. Stir in the yoghurt, if using.
Drain the potatoes and heat the olive oil in a large frying pan. Add the potatoes in a single layer (you may need to cook in batches if you can’t fit them in) and fry for 15–20 minutes or until crisp and brown on all sides.
To make the patatas bravas sauce, heat the olive oil in a small saucepan and add the garlic. Cook for 2–3 minutes until starting to soften without taking on any colour. Add the vinegar and sugar and stir until the sugar has dissolved. Stir in the sweet and hot paprika.
Pour the sauce over the crisp potatoes and sprinkle with a little more sweet and hot paprika.
To finish the dish, put the meatballs into a large, deep frying pan, and cover with the sauce. Simmer gently for 5 minutes, or until the meatballs have heated through and the sauce has reduced a little.
Receta de Albondigas de Cordero con Vermut - Lamb Meatballs with Vermouth Recipe
In a large bowl, mix the lamb, eggs, cheese, garlic, parsley, salt and pepper.
In a separate bowl, pour the wine over the bread crumbs until it is absorbed, then add to the meat. Mix well. Form about 24 meatballs.
Heat the oil in a large casserole and brown the meatballs well. Add the onion and cook until it is soft. Pour in the vermouth. Carefully light the liquid with a grill lighter, careful to avoid the flames. Stir until flames are extinguished. Add the broth and the tomato sauce. Cover and cook on low for 45 minutes.
You may garnish the meatballs with toasted pine nuts or almond slivers.
Excellent meatballs. I made them with lamb this time, but I may try them with ground pork next time for a little lighter flavor.
HOW TO MAKE SPANISH MEATBALLS
Start by blitzing two slices of wholemeal bread in a mini food chopper to make the fresh breadcrumbs. Tip into a bowl and set aside.
In the same food processor blitz roughly chopped chorizo and shallots until finely ground.
Put the lamb mince in a large mixing bowl. Add the breadcrumbs, an egg and the minced chorizo and shallots. Use your hands to mix everything really well.
Add the salt, garlic powder, smoked paprika and ground pepper and mix again until everything is combined.
Roll about half a tablespoon of mince in the palm of your hand to form bite-sized meatballs &ndash you will get about 45.
Heat the olive oil in a large non-stick frying pan. Fry the meatballs, in batches, until they are nicely browned on all sides. Don&rsquot crowd the pan while cooking the meatballs &ndash they need a bit of space to get a nice golden crust.
Remove from the pan and set aside &ndash they don&rsquot need to be cooked all the way through at this stage as they will continue cooking in the sauce.
Add a little more oil in the same pan and sweat the garlic and bay leaves over low heat for 3-4 minutes.
Stir in the sugar, paprika, wine and cinnamon stick, increase the heat and cook for about 5 minutes until the liquid is reduced and the wine smell evaporates.
Add the tomatoes and water and bring the tomato sauce to a rolling simmer. Lower the heat and cook for 15 minutes, stirring occasionally.
Add the meatballs and stir to coat them in the sauce. Simmer for 20 minutes, stirring occasionally, until the sauce is thickened and the meatballs are cooked through.
Season with salt and pepper to taste. Add plenty of chopped fresh parsley and serve with lots of crusty bread to mop up the rich sauce and ice cold beer or red wine.
HOW TO SERVE ALBONDIGAS
These meatballs will serve a crowd as a shared appetizer &ndash serve with a selection of other Tapas nibbles like Patatas Bravas, churros, Spanish olives and a charcuterie selection.
Turn these saucy meatballs into a main course by serving them with potatoes, rice or pasta.
HAVE YOU MADE MY SPANISH MEATBALL RECIPE? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Spanish Meatballs | Albondigas
This recipe doesn’t need a preamble. The first time I tried albondigas, in Madrid, I ate a whole plate, and I was already full. What else can I to say?
I do love a good meatball, and these had me at the first bite. This is one of the few recipes, along with seafood paella and cod-roe-stuffed roasted peppers, that I was determined to perfect once I got home from my trip. Albondigas are tender and flavourful, with a sauce that just begs to be sopped up with bread really, meatballs just don’t get any better. (Except, maybe, possibly, the divine lamb kefte we had a week later in Morocco, but that is another recipe for another time.)
Please, if you are so inclined, make these. If the recipe seems long, make it in stages. The meatballs can be mixed and refrigerated up to two days before cooking, or even frozen (either cooked or raw). The sauce can likewise be made in advance and/or frozen. Serve them as an appetizer (traditional) or as a main with pasta or bread and a salad.
But however you manage it, do make these.
ALBONDIGAS (SPANISH MEATBALLS)
Serves 8 to 10 for tapas, 4 for a meal
These delicious meatballs are served with toothpicks for tapas, but can easily be turned into a meal by serving them with pasta or crusty bread and a salad. This recipe can be made in stages for ease of preparation. The meatballs can be mixed and rolled a day or two before, or even frozen. Likewise, the sauce.
2 slices good quality white bread, crusts removed
1/3 cup whole milk or buttermilk
30 grams Manchego cheese, grated finely (about 1/3 to ½ cup), OR Romano, OR Parmesan
40 grams shaved and finely minced jamon de Serrano, OR prosciutto, OR pancetta
3 Tb minced onion (about ¼ onion)
3 Tb minced parsley
1 clove garlic, minced or crushed
¼ tsp salt, or more, to taste
½ tsp freshly ground black pepper
¼ tsp paprika (use Spanish paprika, if you have some)
225 gm (½ lb) ground beef (preferably from the chuck)
225 gm (½ lb) ground pork
Optional – flour for coating
Oil for frying
4 Tb extra virgin olive oil, divided
1 cup finely diced onion (you can use the ¾ onion left over from making the meatballs)
30 g shaved and finely chopped jamon de Serrano, OR prosciutto, OR pancetta
4 cloves garlic, minced
1 tsp minced dried New Mexico chile (avail at Market on Yates), OR ¼ tsp red chile flakes
½ tsp sweet paprika (Spanish, if possible)
1/3 cup dry white wine
1-1/2 to 2 cups canned whole tomatoes, pureed with their juice (about ½ large can)
¼ tsp salt, or more, to taste
½ cup minced parsley
2 cups chicken broth or water, as needed
To make the meatballs:
Tear the bread up into little pieces and place in a large bowl. Add the milk or buttermilk and let soak for 5 minutes. Use a fork to mash this mixture into a paste. It must be in a paste – this is very important, otherwise you end up with chunks of bread in your meatballs. Another option is to grind in a food processor after soaking (see below)
All of the ingredients (other than the ground meat) should be very finely minced or even pureed. This helps enormously with the texture and flavour of the meatballs. if your knife skills aren’t what they could be, or you are just plain tired, fell free to place the jamon (or prosciutto), the onions, the parsley, and crushed garlic in the food processor, like so:
(Even add the soaked bread to the food processor, if it is not mashing easily to a paste.)
Once everything is very finely minced, add it all to the meat in the bowl. Add all the remaining ingredients (except the flour and oil) and mix well by hand, working the mixture until it is as smooth and evenly-blended as possible. Take a teaspoon of the mixture and fry it for a minute on each side to cook through, and then taste this little fried piece to see if you have enough salt. Add more salt to the mixture, if necessary, and remix. (I’ve tested this recipe enough to know that 1/4 tsp of salt should be adequate, so if you want to skip this tasting step and proceed straight to the rolling of the meatballs, go ahead)
Once seasoning is corrected, form the mixture into 1-inch round balls, placing them on a parchment-lined tray as you go. You will have approximately 2 dozen meatballs. Place the tray of meatballs in the fridge for at least 30 minutes, and up to eight hours, to firm them up.
Meanwhile, make the sauce:
Heat 2 Tb of the olive oil in a large saucepan over medium heat. Add onion and saute for several minutes, until onion is translucent. Add minced jamon or prosciutto, and saute two minutes more. Add garlic, chile, and paprika, sautéing about 30 seconds, until fragrant. Add the wine, stir well, and bring to a boil. Add the tomatoes and salt and simmer the sauce for 5 to 10 minutes, until the flavours are blended. Set aside until ready to use.
To cook the meatballs:
Albondigas can either be deep fried or pan fried. Deep frying is more traditional, but pan-frying is almost as good. For deep-frying, heat a cast iron pan with 2 cups of oil in it until the oil is at 350 F. Lightly coat the meatballs in a thin dusting of flour. Fry them, 12 at time, for a minute on each side, until lightly crispy and golden. Remove to a paper-towel-lined tray and repeat with the rest of the meatballs. (They won’t be cooked all the way through, but they will finish in the sauce).
OR you can pan fry them a minute on each side in a couple of tablespoons of olive oil, until light brown.
Either way, place the meatballs in the tomato sauce. Return the tomato sauce to the heat. Add enough chicken broth or water to the sauce to loosen the consistency enough to help the meatballs cook (one cup of broth should be enough to start with). Simmer the meatballs in the tomato sauce for at least 15 minutes, stirring occasionally, so they cook through and the sauce and the meatballs share some flavours back and forth. Add a bit of chicken broth or water to the pan, as needed, if the sauce looks too dry.
Just before you are ready to serve the meatballs, stir in the ½ cup minced parsley and the remaining 2 tablespoons of extra virgin olive oil into the sauce. Serve immediately, either on a platter with toothpicks in each albondigas for tapas, or in a big serving dish with warm crusty bread to mop up the sauce if this is for a meal.
(Another option is to add an extra 2 to 4 cups of chicken broth to the sauce and serve the Albondigas as a delicious meatball soup. Really satisfying!)
For a pasta variation: I added chopped kale to the pasta in the last two minutes of cooking, then drained and added it all the to the meatballs and sauce.
- 1 pound ground beef
- 1 bunch cilantro, finely chopped
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1 pinch garlic salt
- 1 pinch onion powder
- salt and ground black pepper to taste
- 4 (14.5 ounce) cans chicken broth
- 4 large carrots, cut into 1/2 inch pieces
- 3 stalks celery, cut into 1 inch pieces
- 3 potatoes, cubed
Place the ground beef, 1/2 of the cilantro, 1/2 of the chopped onion, the garlic, garlic salt, and onion powder in a bowl. Sprinkle with salt and black pepper, and mix gently until combined. Form the meat mixture into golf ball-sized meatballs.
Spray a large skillet with nonstick spray, and brown the meatballs carefully over medium-high heat remove the meatballs and set aside (the meatballs do not need to be fully cooked they will finish cooking in the soup). Cook and stir the remaining onion in the same skillet over medium-low heat until translucent, about 10 minutes.
Pour the chicken broth into a large pot, and stir in the onion add the carrots, celery, and potatoes. Bring to a boil over high heat reduce heat and simmer until potatoes are nearly tender, about 15 minutes. Add the meatballs and the remaining cilantro simmer for 30 minutes. Season to taste with salt and black pepper.
- 1 quart water
- 4 carrots, sliced
- 2 small potatoes, peeled and diced
- 1 medium onion, diced
- 1 ½ cups salsa, medium or hot
- 2 beef bouillon cubes
- 1 ½ pounds ground beef
- ⅓ cup seasoned dry bread crumbs
- ⅓ cup milk
- 1 tablespoon chopped fresh cilantro
In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.
Mix the beef, breadcrumbs, and milk together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low.
Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.
Albóndigas de Cordero (Sephardic-style lamb meatballs)
Recipe adapted from Alexandra Raij and Eder Montero, La Vara, New York City
Yield: Serves 4
Cook Time: 10 minutes
2 teaspoons ground coriander
2 teaspoons ground caraway
½ teaspoon ground fennel seed
1½ pounds chilled ground lamb
2 scallions, finely chopped
½ cup loosely packed cilantro leaves, finely chopped
½ cup loosely packed flat-leaf parsley, finely chopped
1½ tablespoons harissa paste
2 garlic cloves, finely chopped
3 tablespoons canola oil, divided
1. In a small skillet set over medium heat, toast the cumin, coriander, caraway, fennel seed, cinnamon and cayenne pepper, stirring until aromatic, about 10 seconds.
2. In a large bowl, add the ground lamb and make a well in the center. Add the toasted spices, salt, scallions, cilantro, parsley, harissa and garlic and gently fold together. Add the egg yolk and panko and stir just until combined. Place the mixture in the refrigerator and chill for 1 hour.
3. Remove the lamb from the refrigerator and roll into 1-inch balls. Place a large skillet over medium heat and add 1 tablespoon of the canola oil. Working in batches, add the meatballs and fry until browned on all sides and cooked through, 6 to 8 minutes. Serve hot.
I haven’t always been a fan of eating lamb. I can’t really explain why. But, I can say that it didn’t take much for my mind to be changed and inspired to cook it at home.
On one of the many visits to Jose Garces’ Amada, one of the dishes we ordered was albóndigas in a sherry foie gras cream sauce and hands-down they were the best meatballs I have ever eaten. Made from lamb in the Spanish style, they are pretty much the reason I bought Garces’ cookbook. I’ve mentioned before that his recipes are quite extensive and involve multiple smaller recipes that are then combined. The best way to approach these recipes is to prepare a couple days ahead of time. But, it’s all worth it.
So for Easter dinner, I decided to recreate his lamb meatballs and they turned out pretty well. What I love about them is that they are very moist and you can taste the individual flavors as they come together I especially like the hint of mint that comes through.
Albóndigas in sherry-cream sauce with a salad.
Yields 2 1/2 cups
Part 1: *Onion confit
3 Spanish or red onions, peeled and quartered
1-2 cups extra-virgin olive oil
2 sprigs rosemary
2 sprigs thyme
Starting to cook the red onions.
In a saucepan, combine all ingredients. Over low-medium heat, cook the onions until extremely tender – this will take at least 2 hours. Chill. Remove herbs. In a food processor, puree until smooth. Can be refrigerated for up to 1 month and is great to use in all kinds of sauces. (Note: the original recipe says to put the onions in whole, cook in 8 cups of oil for about 10 hours! That’s why I cut them.)
Part 2: sherry-cream sauce
3 shallots, sliced
3 garlic cloves, chopped
1 – 2 tbsp. vegetable oil
1 cup dry sherry
4 cups heavy cream
1/4 cup onion confit*
1 1/2 tsp. kosher salt
In a saucepan over low heat, sweat shallots and garlic in oil. Deglaze pan with sherry. Over medium heat, reduce sherry mixture to a syrup. Add cream and reduce mixture by half. Fold pureed onion confit into sherry-cream mixture puree everything with a hand blender until mixed well. Season with salt. Pass through a chinois. This can be refrigerated for up to 2 days.
2/3 cup small-diced bread
1/2 cup milk
2lbs ground lamb
1/2 – 1 cup panko bread crumbs
1/2 cup chopped caramelized onions
3 tbsp flat-leaf parsley chiffonade
1 – 2 tbsp mint chiffonade
2 tsp. chili pepper
2 large eggs
1 tsp. black pepper
3 tsp. kosher salt
Soak bread in milk until milk is absorbed. In a bowl, fold all ingredients together. Using 1-tablespoon portions, roll mixture into balls.
Albóndiga mixture Hand-mixed albóndiga mixture. 2lbs of albóndigas!!
Putting it all together
Preheat oven to 400F. In a large heavy-bottomed 4-quart pan (or fryer), heat 1 cup vegetable oil to 375F. Working in batches, fry albóndigas for 1 – 3 minutes until browned. Remove from pan and place on sheet tray. Bake for 5 minutes.
Frying the meatballs. Albóndigas fresh out of the oven.
In a saucepan over medium heat combine albóndigas and sherry-cream sauce. Bring cream to a boil then reduce to a simmer and cook for about 1 minute, until cream thickens slightly.
While I was in the liquor store, I was unsure of what type of wine to get for this dish. One of the guys working there recommended Pinot Noir. It was the perfect wine for this dish.