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

  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.

onion, clove garlic, tomatoes, sugar, sherry vinegar, salt, basil, bay leaf, extravirgin olive oil, lamb breast, kosher salt, white bread bread, onion, clove garlic, ground coriander, ground cumin, freshly chopped, sage, freshly chopped, egg, flour, vegetable oil, fresh sheeps milk ricotta, cucumber

Taken from www.foodnetwork.com/recipes/lamb-meatballs-with-tomato-sauce-sheeps-milk-cheese-and-cucumbers-albondigas-de-cordero-recipe.html (may not work)

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