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
6 servingsPrep
25 minCook
50 minReady
75 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
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.
