Albondigas – (andalucian Lamb Meatballs)

It is a marvel to me how men continue at ease in preaching year after year without conversions. Have they no bowels of compassion for others? No sense of responsibility upon themselves? Dare they, by a vain misrepresentation of divine sovereignty, cast the blame on their Master? Or is it their belief that Paul plants and Apollos waters, and that God gives no increase? Vain are their talents, their philosophy, their rhetoric, and even their orthodoxy, without the signs following. How are they sent of God who bring no men to God? Prophets whose words are powerless, sowers whose seed all withers, fishers who take no fish, soldiers who give no wounds-are these God's men? Surely it were better to be a mud-raker, or a chimney-sweep, than to stand in the ministry as an utterly barren tree.

C.H. Spurgeon

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