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Albondigas - (Andalucian Lamb Meatballs)

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  • 2 lb Ground lamb
  • 1/2 md Onion; finely minced
  • 2 Garlic cloves; finely minced
  • 4 tb Chopped cilantro; divided
  • 1 tb Toasted cumin seeds; finely ground
  • Using a spice mill
  • 1 Egg
  • Salt; to taste
  • Freshly-ground black pepper; to taste
  • 2 tb Thyme leaves
  • 1/2 c Flour
  • 6 tb Extra-virgin olive oil
  • 1 lg Spanish onion; chopped 1/8" dice
  • 1 1/2 c Chicken stock
  • 1/4 c Blanched almonds
  • 1/4 ts Saffron threads
  • 3 Garlic cloves
  • 1/2 tb 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-
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.