Spicy Lamb Albondigas (meatballs)
These aromatic lamb albondigas are succulent meatballs packed with flavor, cooked to perfection and smothered in a rich tomato and sherry sauce. The addition of crispy patatas fritas on the side provides a delightful crunch to complement the tender meatballs. This dish is a celebration of Spanish-inspired flavors, perfect for impressing dinner guests or simply enjoying a hearty meal at home.
— Constant Cookbook
Ingredients
- 40g/1½oz thinly sliced crustless white bread
- 3 tbsp milk
- 125g/4½oz thinly sliced Serrano ham
- 600g/1lb 5oz lamb mince
- 2 garlic
- 1½ tsp cumin
- 1½ tsp coriander seeds
- ¾ tsp hot paprika
- 2 tbsp chopped fresh flatleaf parsley
- ¾ tsp salt
- ¾ tsp freshly ground black pepper
- 2 tbsp olive oil
- 3 tbsp olive oil
- 150g/5oz shallots
- 3 garlic
- ½ tsp crushed dried chillies
- 800g/1lb 12oz vine-ripened tomatoes
- 200ml/7fl oz good quality fino sherry
- 200ml/7fl oz homemade chicken stock
- 2 bay leaves
- ½ tsp salt
- freshly ground black pepper
- , for frying vegetable oil
- 3 large potatoes
- salt
- handful chopped flat-leaf parsely
- extra virgin olive oil
Instructions
- For the albondigas, soak the bread in the milk for five minutes, then squeeze out the excess milk.
- Place the bread, ham, lamb mince, garlic, spices, parsley and seasoning into a bowl and mix until well combined.
- Shape the mixture into approximately 40 meatballs (each weighing about 20g/¾oz).
- Heat the oil in a frying pan and fry the meatballs for 4-5 minutes, or until golden-brown all over. (You may need to do this in batches.)
- For the sauce, heat the olive oil a frying pan and fry the shallots, garlic and chilli for 8-10 minutes, or until softened.
- Add the tomatoes, sherry, stock, bay leaves, salt and pepper and simmer gently, stirring now and then, for one hour, or until the sauce has reduced and thickened.
- Add the meatballs and simmer gently for five minutes or until heated through. Discard the bay leaves.
- Meanwhile, for the patatas fritas, heat a deep fat fryer to 120C/250F.
- Cook the potatoes for two minutes, then remove them from the oil. Increase the temperature to 180C/350F and cook the potatoes for a further 4-5 minutes, or until pale golden-brown. Remove the patatas fritas from the fryer and set aside to drain on kitchen paper. Season with salt.
- To serve, spoon the meatballs onto a plate, scatter with a little chopped parsley and drizzle with a little more olive oil. Serve with the patatas fritas.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 4
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