Minted lamb meatballs

Name: Minted lamb meatballs (Albóndigas de cordero a la hierbabuena)
Yield: For 6 Tapas
Cuisine: Spanish
Ingredients: 500 g (1 lb 2 oz) lamb, minced; 2 onions, finely chopped; 1 tbsp olive oil for sautéing; 225 ml (8 fl oz) thick tomato passata; 1 clove garlic, finely chopped; water to thin, if needed; 1 tbsp dry sherry; salt and pepper to taste; salt and pepper to taste; 3 tbsp chopped fresh mint; 3 cloves garlic, minced; 4 tbsp soft breadcrumbs; 2 small eggs, beaten; 1 tbsp olive oil for sautéing; 100 ml (3½ fl oz) dry sherry

Albóndigas de cordero a la hierbabuena

Preparation info

For
6
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

Although Spain offers numerous variants on the meatball theme, these are arguably the tastiest!

Ingredients

500 g (1 lb 2 oz) lamb, minced
salt and pepper

Europe
Spain
Seville
Main course
Mediterranean

Method

Combine all the meatball ingredients except for the olive oil in a large bowl and mix well. Form the meat into 2.5cm (1-inch) diameter balls and sauté in oil until lightly browned on all sides. Drain on paper towels and set aside.
In the same pan, sauté the onions and garlic for the sauce in olive oil until soft. Add the tomato passata and sherry and simmer for