José Pizarro's recipe for lamb albondigas with oloroso and piquillo peppers
Ground lamb is surprisingly cheap, and making meatballs out of it is a great way to take it a step further. Canned tomatoes are also excellent value for money and make a wonderful staple at any time of the year, especially in the middle months of early spring before all the amazing seasonal produce is gone. emerge. albondigas are very popular in Spain, and in my restaurants too: they are perfect to share or turn into a main course by adding cooked white beans to the sauce.
Lamb albondigas with chili peppers oloroso and piquilloPreparation 15 minCooking 50 minFor 4 people
500g ground lamb30g fresh white breadcrumbs2 cloves of garlic, peeled and crushed1 tbsp. Sweet and smoky pimentón de la Vera3 tablespoons finely chopped flat-leaf parsley1 tablespoon finely chopped fresh oreganoZest of 1 finely grated lemon1 eggSalt and black pepper1 tablespoon olive oil1 onion, peeled and finely chopped150 ml oloroso sherry2 400g tins crushed tomatoes2 teaspoons sherry vinegar1 240g jar piquillo peppers drained and slicedCrispy bread, to serve
In a bowl, place the minced lamb, breadcrumbs, garlic, chilli, one third of the parsley, oregano, lemon zest and egg. Season well, toss with your hands to combine, then shape into 20 small balls.
Place oil in a large skillet over medium-high heat, then brown the meatballs. meat, turning often, for about five minutes or so, until nicely browned. Transfer to a plate, leaving the fat in the pan.
Add the onion to the pan, cook, stirring, for 10 minutes, until tender. is softened, then add the sherry and boil until reduced by half. Add the tomatoes, season generously and boil for 10 minutes. Stir in the vinegar, then return the meatballs to the pan with the peppers, and cook, stirring gently occasionally, for 15 minutes, until the sauce thickens.
Sprinkle with remaining chopped parsley and serve with crusty bread.
Ground lamb is surprisingly cheap, and making meatballs out of it is a great way to take it a step further. Canned tomatoes are also excellent value for money and make a wonderful staple at any time of the year, especially in the middle months of early spring before all the amazing seasonal produce is gone. emerge. albondigas are very popular in Spain, and in my restaurants too: they are perfect to share or turn into a main course by adding cooked white beans to the sauce.
Lamb albondigas with chili peppers oloroso and piquilloPreparation 15 minCooking 50 minFor 4 people
500g ground lamb30g fresh white breadcrumbs2 cloves of garlic, peeled and crushed1 tbsp. Sweet and smoky pimentón de la Vera3 tablespoons finely chopped flat-leaf parsley1 tablespoon finely chopped fresh oreganoZest of 1 finely grated lemon1 eggSalt and black pepper1 tablespoon olive oil1 onion, peeled and finely chopped150 ml oloroso sherry2 400g tins crushed tomatoes2 teaspoons sherry vinegar1 240g jar piquillo peppers drained and slicedCrispy bread, to serve
In a bowl, place the minced lamb, breadcrumbs, garlic, chilli, one third of the parsley, oregano, lemon zest and egg. Season well, toss with your hands to combine, then shape into 20 small balls.
Place oil in a large skillet over medium-high heat, then brown the meatballs. meat, turning often, for about five minutes or so, until nicely browned. Transfer to a plate, leaving the fat in the pan.
Add the onion to the pan, cook, stirring, for 10 minutes, until tender. is softened, then add the sherry and boil until reduced by half. Add the tomatoes, season generously and boil for 10 minutes. Stir in the vinegar, then return the meatballs to the pan with the peppers, and cook, stirring gently occasionally, for 15 minutes, until the sauce thickens.
Sprinkle with remaining chopped parsley and serve with crusty bread.
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