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 minIngredients
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.
Comments