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CATEGORY CUISINE TAG YIELD
Meats, Grains, Eggs Spanish Med01 4 Servings

INGREDIENTS

2 lb Ground lamb
1/2 Onion, finely minced
2 Garlic cloves, finely minced
4 T Chopped cilantro, divided
1 T Toasted cumin seeds, finely
ground
Using a spice mill
1 Egg
Salt, to taste
Freshly-ground black pepper
to taste
2 T Thyme leaves
1/2 c Flour
6 T Extra-virgin olive oil
1 Spanish onion, chopped 1/8"
dice
1 1/2 c Chicken stock
1/4 c Blanched almonds
1/4 t Saffron threads
3 Garlic cloves
1/2 T Fresh mint chiffonade

INSTRUCTIONS

In a mixing bowl, stir together lamb, onion, garlic, 3 tablespoons
cilantro, cumin, egg, salt and pepper and thyme and mix well. Form
into 1-inch balls, dust with flour and refrigerate 10 minutes. Heat
oil in a 12- to 14-inch frying pan until just smoking. Add meatballs
and cook until golden brown all over, or about 7 to 10 minutes, and
remove. Add Spanish onion and cook until golden brown and soft, about
6 to 8 minutes. Add stock and bring to a boil. Return meatballs to  pan
and lower heat to simmer. Cover and cook 30 minutes. Place  almonds,
saffron, garlic, mint and remaining cilantro into a spice  mill and
process to a fine powder. Stir into stock and serve  immediately. This
recipe yields 4 servings.  Recipe Source: MEDITERRANEAN MARIO with
Mario Batali From the TV FOOD  NETWORK - (Show # ME-1B05 broadcast
05-29-1998) Downloaded from their  Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net  05-31-1998  Recipe by:
Mario Batali  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 640
Calories From Fat: 340
Total Fat: 38.1g
Cholesterol: 201.2mg
Sodium: 356.6mg
Potassium: 890.6mg
Carbohydrates: 22.2g
Fiber: 3g
Sugar: 2.6g
Protein: 50.4g


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