Lamb Meatballs with Tomato Sauce, Sheep's Milk Cheese and Cucumbers: Albondigas de Cordero Recipe

Name: Lamb Meatballs with Tomato Sauce, Sheep's Milk Cheese and Cucumbers: Albondigas de Cordero
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion, finely minced; 1 clove garlic, minced; 10 Roma tomatoes, blanched and peeled, roughly chopped; 2 tablespoons sugar; 1 tablespoon sherry vinegar; Salt and pepper; 2 tablespoons roughly chopped basil leaves; 1 fresh bay leaf; 2 tablespoons extra-virgin olive oil; 3 pounds lamb breast; 1 pound lamb top round; 20 grams kosher salt; 1/2 cup white bread bread cubes, crusts discarded, soaked in milk; 1/2 cup finely minced onion; 1 clove garlic, finely minced; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 4 teaspoons freshly chopped oregano leaves; 4 teaspoons freshly chopped sage leaves; 4 teaspoons freshly chopped parsley leaves; 1 egg, beaten; All-purpose flour, for dusting; Vegetable oil, for frying; 1 cup fresh sheep's milk ricotta; 1 english cucumber, finely chopped

Servings: persons

1 onion, finely minced
1 clove garlic, minced
10 Roma tomatoes, blanched and peeled, roughly chopped
2 tablespoons sugar
1 tablespoon sherry vinegar
Salt and pepper
2 tablespoons roughly chopped basil leaves
1 fresh bay leaf
2 tablespoons extra-virgin olive oil
3 pounds lamb breast
1 pound lamb top round
20 grams kosher salt
1/2 cup white bread bread cubes, crusts discarded, soaked in milk
1/2 cup finely minced onion
1 clove garlic, finely minced
1 teaspoon ground coriander
1 teaspoon ground cumin
4 teaspoons freshly chopped oregano leaves
4 teaspoons freshly chopped sage leaves
4 teaspoons freshly chopped parsley leaves
1 egg, beaten
All-purpose flour, for dusting
Vegetable oil, for frying
1 cup fresh sheep's milk ricotta
1 english cucumber, finely chopped

1
In a large pot, over medium heat, sweat onion, then add garlic and tomato.
2
Cook for 5 minutes.
3
Add sugar, vinegar and remaining ingredients and cook down for 45 minutes.
4
Remove the bay leaf and run through a food mill.
5
Set aside.
6
Meatballs:
7
Dice the meat and mix with salt.
8
Grind twice with 1/4-inch die.
9
Add all other ingredients except egg and paddle in standing mixer for 1 minute.
10
Add the egg and mix to combine.
11
Form into 1-inch round balls, dust with all-purpose flour.
12
Add a coating of oil to a large skillet, and shallow-fry the meatballs until golden.
13
Cover with tomato sauce and simmer for 10 minutes over low heat.
14
Sprinkle with ricotta and chopped cucumber and serve.

1683

kcal

Calories

115

Fat

Carbs

129

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 25 ingredients. The key ingredients include: 1 onion, finely minced, 1 clove garlic, minced, 10 Roma tomatoes, blanched and peeled, roughly chopped, 2 tablespoons sugar, and more.

Yes, Lamb Meatballs with Tomato Sauce, Sheep's Milk Cheese and Cucumbers: Albondigas de Cordero 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.

Lamb Meatballs with Tomato Sauce, Sheep's Milk Cheese and Cucumbers: Albondigas de Cordero

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