Albondigas (Andalucian Lamb Meatballs) Recipe

• 2 lb Grnd lamb
• 1/2 med Onion finely chopped
• 2 x Garlic cloves finely chopped
• 4 Tbsp. Minced cilantro divided
• 1 Tbsp. Toasted cumin seeds finely grnd using a spice mill
• 1 x Egg Salt to taste Freshly-grnd black pepper to taste
• 2 Tbsp. Thyme leaves
• 1/2 c. Flour
• 6 Tbsp. Extra-virgin extra virgin olive oil
• 1 lrg Spanish onion minced 1/8" dice
• 1 1/2 c. Chicken stock
• 1/4 c. Blanched almonds
• 1/4 tsp Saffron threads
• 3 x Garlic cloves
• 1/2 Tbsp. Fresh mint chiffonade

1. In a mixing bowl, stir together lamb, onion, garlic, 3 Tbsp.
2. cilantro, cumin, egg, salt and pepper and thyme and mix well.
3. Form into 1-inch balls, dust with flour and chill 10 min.
4. Heat oil in a 12- to 14-inch frying pan till just smoking.
5. Add in meatballs and cook till golden all over, or possibly about 7 to 10 min, and remove.
6. Add in Spanish onion and cook till golden and soft, about 6 to 8 min.
7. Add in stock and bring to a boil.
8. Return meatballs to pan and lower heat to simmer.
9. Cover and cook 30 min.
10. Place almonds, saffron, garlic, mint and remaining cilantro into a spice mill and process to a fine pwdr.
11. Stir into stock and serve immediately.
12. This recipe yields 4 servings.

lamb, onion, garlic, cilantro, cumin seeds, egg salt, thyme, flour, extravirgin extra virgin olive oil, onion, chicken, almonds, saffron, garlic, fresh mint chiffonade

Taken from cookeatshare.com/recipes/albondigas-andalucian-lamb-meatballs-63041 (may not work)