Spanish · Dinner
Lamb Meatballs with Almond Sauce
Pan-seared lamb meatballs bound with breadcrumbs and cumin, simmered in a toasted almond and garlic sauce thickened with fried bread. Finished with sherry vinegar, smoked paprika and parsley, offering a rich, nutty counterpoint to the spiced lamb.
$5
20 minsPrep
25 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
559Calories
35.8gProtein
40.1gFat
20.9gCarbs
2.8gSugar
4.2gFiber
795mgSodium
215mgChol
10.9gSat Fat
670mgPotassium
152mgCalcium
5.2mgIron
2.1mcgVitamin B12
3.1mgVitamin C
low-carb
gluten-free-adaptable
protein-rich
rich-umami
hidden-gems
Instructions
1
Prep
Combine the ground lamb, breadcrumbs, beaten egg, minced garlic, cumin, salt and pepper in a bowl; mix until combined, then shape into 4 meatballs about 1 inch across.
2
Sear
Heat olive oil in a small skillet over medium heat; sear the meatballs for 5 minutes, turning occasionally, until browned and no longer pink inside.
3
Toast
In the same skillet, toast the almonds, unpeeled garlic clove and bread slice over medium-low heat for 3 minutes, turning often, until golden and crisp.
4
Blitz
Transfer the toasted almonds, peeled garlic and bread into a small blender or mortar; add chicken stock and blitz to a smooth, thick paste.
5
Simmer
Return the meatballs to the skillet, pour the almond sauce over them, stir in the smoked paprika and simmer over low heat for 8 minutes until thickened.
6
Plate
Off the heat, stir the sherry vinegar into the sauce; spoon the meatballs and sauce onto a tapas plate and scatter the parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g ground lamb
- 2 tbsp2 tbsp fresh breadcrumbs
- 22 small eggs, beaten
- 2 clove2 clove garlic
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tbsp2 tbsp olive oil, for frying
- 2 oz56g blanched almonds
- 2 clove2 clove garlic
- 2 oz56g, one thick slice white bread, crust removed
- 1/2 cup120ml chicken stock
- 1 tsp1 tsp smoked paprika
- 2 tsp2 tsp sherry vinegar
- 2 tsp2 tsp parsley
