Cook The Book: 'Almost Meatless' Albondigas Recipe

Name: Cook The Book: 'Almost Meatless' Albondigas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup steel-cut oatmeal; 1/2 cup loosely packed fresh cilantro leaves, chopped plus more for garnish; 4 cloves garlic, minced (about 2 tablespoons), divided; 1 chipotle in adobo sauce, seeded and chopped into a paste; 4 teaspoons ground cumin, divided; 2 teaspoons ground coriander, divided; Kosher salt and freshly ground black pepper; 1/2 pound ground lamb; 2 teaspoons olive oil; 1 small onion, cut into 1/4-inch dice (about 1 cup); 1 (28-ounce) can crushed tomatoes; 1 cup water; Juice of 1 lime

Servings: persons

1/2 cup steel-cut oatmeal
1/2 cup loosely packed fresh cilantro leaves, chopped plus more for garnish
4 cloves garlic, minced (about 2 tablespoons), divided
1 chipotle in adobo sauce, seeded and chopped into a paste
4 teaspoons ground cumin, divided
2 teaspoons ground coriander, divided
Kosher salt and freshly ground black pepper
1/2 pound ground lamb
2 teaspoons olive oil
1 small onion, cut into 1/4-inch dice (about 1 cup)
1 (28-ounce) can crushed tomatoes
1 cup water
Juice of 1 lime

1
Mix together the oatmeal, cilantro, half the garlic, the chipotle, 2 teaspoons of the cumin, 1 teaspoon of the coriander, 1 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Gently work the lamb into the mixture, distributing it evenly. Form balls out of tablespoon-size scoops of the mixture and set aside.
2
Heat the oil in a Dutch oven or a large pot over medium-high heat. Add the onion and saute for 5 minutes. Stir in the remaining garlic, cumin, and coriander, cooking for an additional 30 seconds. Add the tomatoes and water and stir to combine.
3
Bring the sauce to a simmer and add the meatballs. Simmer partially covered for 45 minutes.
4
Season the sauce with salt and pepper to taste, squeeze the lime juice over top, and serve with extra chopped cilantro.

229

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup steel-cut oatmeal, 1/2 cup loosely packed fresh cilantro leaves, chopped plus more for garnish, 4 cloves garlic, minced (about 2 tablespoons), divided, 1 chipotle in adobo sauce, seeded and chopped into a paste, and more.

Yes, Cook The Book: 'Almost Meatless' Albondigas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cook The Book: 'Almost Meatless' Albondigas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions