Italian recipes

Albondigas - (Andalucian Lamb Meatballs)

Course : Italian
Source: Mario Batali
Serves: 4

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Ingredients:

2 pounds ground lamb

1/2 medium onion -- finely minced

2 cloves garlic -- finely minced

4 tablespoons chopped cilantro -- divided

1 tablespoon toasted cumin seeds -- finely ground using a spice mill

1 large egg

1 teaspoon salt -- to taste

1 teaspoon freshly-ground black pepper -- to taste

2 tablespoons thyme leaves

1/2 cup flour

6 tablespoons extra-virgin olive oil

1 large spanish onion -- chopped 1/8 inch dice

1 1/2 cups chicken stock

1/4 cup blanched almonds

1/4 teaspoon saffron threads

3 cloves garlic

1/2 tablespoon fresh mint chiffonade

Preparation / Directions:

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. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B05)

Albondigas - (Andalucian Lamb Meatballs)

Ingredients:

Preparation / Directions:

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