Lamb Meatballs with Vermouth Recipe

Receta de Albondigas de Cordero con Vermut

1 Hour 30 Minutes

4 servings

Ingredients

2 lbs ground lamb
2 eggs
1/4 cup grated aged Manchego cheese
1 cup fresh breadcrumbs (from French bread or other good quality bread, such as barra gallega)
1/4 cup dry red wine
2 tbsp olive oil
5 cloves garlic, crushed
4 tbsp chopped parsley
2 tsp sea salt
1/2 tsp freshly ground black pepper
1 small onion, chopped
1/4 cup dry Spanish vermouth
1 cup beef or lamb broth
1/4 cup tomato sauce
Toasted pine nuts or almond slivers for garnish (optional)

Nutritional Facts

Calories 743
Total Fat 30.7 gr (39%)
Saturated Fat 8.4 gr (42%)
Cholesterol 287 mg (96%)
Sodium 2820 mg (123%)
Total Carbohydrates 27.2 gr (10%)
Fiber 2.3 gr (8%)
Sugars 3.6 gr
Protein 80.7 gr
Vitamin D 39%
Calcium 10%
Iron 44%
Potassium 21%

* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.

Albondigas are Spain’s classic meatballs. Meatballs can sound less than exciting, but this lamb version is amazing, accentuated by Manchego cheese and Spanish vermouth. Serve as a tapa or with roasted potatoes and a tomato and onion salad as a main course.

Steps

In a large bowl, mix the lamb, eggs, cheese, garlic, parsley, salt and pepper. In a separate bowl, pour the red wine over the bread crumbs until it is absorbed, then add to the meat and mix very well. Form into 24 meatballs, about 1½ inches each. Heat the oil on medium-high heat in a large casserole and brown the meatballs well on all sides. Lower heat to medium, add the onion, and cook until it is soft. Pour in the vermouth. Carefully light the liquid with a grill lighter, making sure to avoid the flames. Stir until flames die out. Add the broth and the tomato sauce. Cover and cook on low for 45 minutes. You may garnish the meatballs with toasted pine nuts or almond slivers.