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.
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.
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?