Moorish Albondigas

Albondigas in Port, Fig and Bleu Cheese Sauce

The spices used in this recipe give these little meatballs a Moorish influence. A variation of a popular item at tapas bars, these albondigas can be served in a broth or with a sauce for dipping.

Yield

servings

Prep

min

Cook

min

Ready

min

Trans-fat Free

Ingredients

1	pound	ground pork
3	cloves	garlic crushed
½	cup	bread crumbs Panko
¼	cup	bread crumbs fresh
¾	teaspoon	coriander ground	*
¾	teaspoon	nutmeg ground
¾	teaspoon	cumin ground
½	teaspoon	cinnamon ground
1	pinch	red pepper flakes crushed, or a few drops hot sauce	*
3	tablespoons	italian parsley fresh, finely chopped (or fresh coriander leaves)
2	large	eggs whisked with wire whisk until foamy
½	teaspoon	kosher salt
⅛	teaspoon	black pepper freshly ground	*
6	cups	beef stock low sodium

Directions

In a large bowl, gently but thoroughly combine all ingredients EXCEPT the beef broth. Cover mixture and refrigerate for one hour.

Preheat oven to 375℉ (190℃). Line a large sheet pan with parchment paper or foil.

Meanwhile, shape chilled meat mixture into smalls balls using a tablespoon measure. Place on prepared sheet pan.

Bake in preheated oven for 20 minutes, turning meatballs once after 10 minutes.

While meatballs are baking, gently bring to a simmer the beef broth.

Place baked meatballs in simmering broth and gently simmer for 30 minutes.

Serve albondigas as-is or with broth or a sauce.

* not incl. in nutrient facts

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Nutrition Facts

353g

Amount per Serving

Calories 34249% of calories from fat

% Daily Value *

Total Fat 19g 28%

Saturated Fat 7g 33%

Trans Fat 0g

Cholesterol 142mg 47%

Sodium 851mg 35%

Total Carbohydrate 5g 5%

Dietary Fiber 1g 4%

Sugars g

Protein 57g

Vitamin A 4% • Vitamin C 7%

Calcium 9% • Iron 17%

453.6	g	ground pork
3	cloves	garlic crushed
118	ml	bread crumbs Panko
59	ml	bread crumbs fresh
3.8	ml	coriander ground	*
3.8	ml	nutmeg ground
3.8	ml	cumin ground
2.5	ml	cinnamon ground
1	pinch	red pepper flakes crushed, or a few drops hot sauce	*
45	ml	italian parsley fresh, finely chopped (or fresh coriander leaves)
2	large	eggs whisked with wire whisk until foamy
2.5	ml	kosher salt
0.6	ml	black pepper freshly ground	*
1.4	l	beef stock low sodium

Moorish Albondigas

The spices used in this recipe give these little meatballs a Moorish influence. A variation of a popular item at tapas bars, these albondigas can be served in a broth or with a sauce for dipping.

Yield

Prep

Cook

Ready

Ingredients

Ingredients

Directions

Comments

Nutrition Facts

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