Albondigas de Cordero
(Minted
Lamb Meatballs)
Serves 6 to 8 as a tapa or 4 as a main course
1 cup matzah farfel or crumbled matzah
1 1/2 pounds
lean ground lamb
2 Tablespoons finely
chopped fresh mint
2 large cloves garlic,
crushed with a garlic press
coarse salt (kosher or sea)
freshly ground black pepper
1 large egg,
beaten
3 Tablespoons olive oil
1 medium-size onion,
chopped
1 cup chopped
canned tomatoes with some of their juice
1/4 cup dry
sherry
1 cup chicken
stock or broth
2 teaspoons finely
crumbled dried mint
1. Place
the matzah farfel in a bowl, add cold water to cover,
and soak for 5 to 10 minutes. Drain and squeeze out the excess liquid.
2. Place
the matzah farfel and the lamb, fresh mint, garlic, 1
1/2 teaspoons salt, 1 teaspoon pepper and the egg in a large bowl. Gently knead
the meatball mixture with your hands just until all the ingredients are
thoroughly combined; do not overknead. Wet your
hands, then break off a piece of the meatball mixture, shape it into a 1-inch
ball, gently tossing it between cupped hands to give it shape. Repeat with the
remaining meatball mixture, placing the meatballs on a small baking sheet.
3. Heat the
olive oil in a deep 10-inch skillet over medium-high heat. Add half of the
meatballs and brown all over, 3 to 4 minutes, shaking the skillet so that the
meatballs brown evenly. Using a slotted spoon, transfer the browned meatballs
to a bowl. Repeat with the remaining meatballs.
4. If the
meatballs have released too much fat, drain off all but 2 to 3 tablespoons. Add
the onion and cook over medium-low heat until soft and lightly browned, 5 to 7
minutes. Add the tomatoes and cook, stirring, until they are thickened and
reduced, about 7 minutes. Add the sherry and the chicken stock, and cook to
blend the flavors, 6 to 7 minutes. Let the sauce cool a little, then puree it in a food processor.
5. Return
the sauce to the skillet, season it with salt and pepper to taste, and stir in the
dried mint. Return the meatballs and any accumulated juices to the skillet and
turn to coat with the sauce. Simmer over low heat, partially covered, until the
meatballs are cooked through and the sauce has reduced a little, 5 to 7
minutes. Transfer the meatballs and sauce to an earthenware cazuela
or another rustic serving dish, let cool for 5 to 10 minutes, then serve.
Adapted from: The New Spanish Table by Anya
von Bremzen.