Lamb Albondigas

Lamb Albondigas

Try this recipe for authentic Spanish meatballs served with crispy patatas fritas.

For the meat balls
40g/1½oz white bread crumbs
125g/4½oz thinly sliced Serrano ham, finely chopped
600g/1lb 5oz lamb mince
2 garlic cloves, crushed
1½ tsp cumin seeds, freshly ground
1½ tsp coriander seeds, freshly ground
¾ tsp hot paprika
2 tbsp chopped fresh flat leaf parsley
¾ tsp salt
¾ tsp freshly ground black pepper
olive oil to fry them in

To make the sauce
3 tbsp olive oil
150g/5oz shallots, finely chopped
3 garlic cloves, crushed
½ tsp crushed chillies, or less all depending how hot you want it
800g/1lb 12oz vine-ripened tomatoes, peeled, chopped, or tined.
200ml/7fl oz good quality dry sherry
200ml/7fl oz chicken stock
A bay leaf
Salt and freshly ground black pepper to taste

First you want your lamb mince as fine as you can get it , see if you can get the butcher to mince it twice. If not work every thing in a food processor to make it the right consistency. Basically crush and chop every thing as fine as you can to make the meat balls then from them cover with cling film and leave them in the fridge to firm up for a while.

While they are in the fridge make your sauce. Add the oil to a pan and get it warm then add the shallots and garlic. After they have softened, add the tomatoes, bay leaf, and then the chillies. Cook this so it looks like most of the water has gone from the tomatoes and they have started to beak down then add the chicken stock. Bring this to the boil then simmer until it has reduced by half. Add the sherry and season with salt and pepper.

Now take your meat balls out of the fridge and get them in to a hot oiled frying pan . Now all depending on what cut of lamb you have used you will get some fat out of the meatballs so do not use to much oil. Once they have started to brown and you have got some colure on them add the sauce to the dish and either finish it of in the oven or just keep cooing it on the stove top.