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Moorish Albondigas

 
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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

servings

Prep

25

min

Cook

50

min

Ready

75

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
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

Serving Size 353g (12.5 oz)
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%
* based on a 2,000 calorie diet How is this calculated?

 

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