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

Total Time:
1 hr 20 min
30 min
50 min

8 to 10 servings

  • Tomato sauce:
  • 1 onion, finely minced
  • 1 clove garlic, minced
  • 10 Roma tomatoes, blanched and peeled, roughly chopped
  • 2 tablespoons sugar
  • 1 tablespoon sherry vinegar
  • Salt and pepper
  • 2 tablespoons roughly chopped basil leaves
  • 1 fresh bay leaf
  • 2 tablespoons extra-virgin olive oil
  • 3 pounds lamb breast
  • 1 pound lamb top round
  • 20 grams kosher salt
  • 1/2 cup white bread bread cubes, crusts discarded, soaked in milk
  • 1/2 cup finely minced onion
  • 1 clove garlic, finely minced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 4 teaspoons freshly chopped oregano leaves
  • 4 teaspoons freshly chopped sage leaves
  • 4 teaspoons freshly chopped parsley leaves
  • 1 egg, beaten
  • All-purpose flour, for dusting
  • Vegetable oil, for frying
  • 1 cup fresh sheep's milk ricotta
  • 1 english cucumber, finely chopped
For the Sauce:
  • In a large pot, over medium heat, sweat onion, then add garlic and tomato. Cook for 5 minutes. Add sugar, vinegar and remaining ingredients and cook down for 45 minutes. Remove the bay leaf and run through a food mill. Set aside.

  • Meatballs:

  • Dice the meat and mix with salt. Grind twice with 1/4-inch die. Add all other ingredients except egg and paddle in standing mixer for 1 minute. Add the egg and mix to combine.

  • Form into 1-inch round balls, dust with all-purpose flour. Add a coating of oil to a large skillet, and shallow-fry the meatballs until golden. Cover with tomato sauce and simmer for 10 minutes over low heat. Sprinkle with ricotta and chopped cucumber and serve.

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