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Recipe Name: Albondigas - (andalucian Lamb Meatballs) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

2 Pound(s) Ground lamb
1/2 Onion, finely minced
2 Garlic cloves, finely minced
4 Tablespoon(s) Chopped cilantro, divided
1 Tablespoon(s) Toasted cumin seeds, finely
Using a spice mill
1 Egg
Salt, to taste
Freshly-ground black pepper
to taste
2 Tablespoon(s) Thyme leaves
1/2 Cup(s) Flour
6 Tablespoon(s) Extra-virgin olive oil
1 Spanish onion, chopped 1/8"
1 1/2 Cup(s) Chicken stock
1/4 Cup(s) Blanched almonds
1/4 Teaspoon(s) Saffron threads
3 Garlic cloves
1/2 Tablespoon(s) Fresh mint chiffonade
In a mixing bowl, stir together lamb, onion, garlic, 3 tablespoons
cilantro, cumin, egg, salt and pepper and thyme and mix well. Form
into 1-inch balls, dust with flour and refrigerate 10 minutes. Heat
oil in a 12- to 14-inch frying pan until just smoking. Add meatballs
and cook until golden brown all over, or about 7 to 10 minutes, and
remove. Add Spanish onion and cook until golden brown and soft, about
6 to 8 minutes. Add stock and bring to a boil. Return meatballs to pan
and lower heat to simmer. Cover and cook 30 minutes. Place almonds,
saffron, garlic, mint and remaining cilantro into a spice mill and
process to a fine powder. Stir into stock and serve immediately. This
recipe yields 4 servings. Recipe Source: MEDITERRANEAN MARIO with
Mario Batali From the TV FOOD NETWORK - (Show # ME-1B05 broadcast
05-29-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - -or- 05-31-1998 Recipe by:
Mario Batali Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 640
Calories From Fat: 340
Total Fat: 38.1g
Cholesterol: 201.2mg
Sodium: 356.6mg
Potassium: 890.6mg
Carbohydrates: 22.2g
Fiber: 3g
Sugar: 2.6g
Protein: 50.4g

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