I am making a Spanish tapas dinner for this Sunday. I had left over lamb mixture from my stuffed pepper tapas. Meatballs are another form of tapas, and an easy solution to the problem of what to do with my excess. In Spain, they would usually be served with some kind of sauce on the side.
Karl’s Tapas: Albóndigas de Cordero (Lamb Meatballs)
½ lb. lamb, ground
½ cup yellow onion, minced
¼ cup panko (bread crumbs)
2 Tbs. Spanish chorizo, minced
2 Tbs. flat-leafed parsley, minced
2 Tbs. Semi-sweet Spanish sherry (Oloroso)
2 cloves garlic, minced
½ tsp. Kosher salt
¼ tsp. Black pepper
(Optional) Romesco, Allioli, Mojo sauce, or your favorite dip.
1. Mix the filling ingredients in a medium bowl and let them meld for 10-15 minutes.
2. Roll the lamb mixture into one inch balls.
Tip: Once you have made your meatballs, you may put this recipe on hold. Set the meatballs on a plate and cover them with plastic wrap, refrigerate for up to 4 hours before roasting them.
3. Preheat the oven to 450º F.
4. Roast the meatballs for 10-12 minutes, until cooked through.
Tip: I was doing several tapas that needed to be roasted. However, they did not all have the same baking times. Instead of cooking each one separately, I simply put them all on the same baking tray and removed each tapas as they finished cooking.
5. Arrange the meatballs attractively on a plate and serve warm.
Tip: (Optional) Serve the peppers with Romesco, Allioli, Mojo sauce, or your favorite dip.
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