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Prep Time
25 min
Cuisine
Spanish
Albondigas, pronounced 'al-bon-deegas' are what the Spanish call meatballs. These meatballs are cooked in a subtly spiced tomato sauce, tapas style, and served with a mint and sultana couscous. You're going to albondiga them, for sure!
Prep Time
25 min
Cuisine
Spanish
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 487 kJ 116 kcal |
3022 kJ 720 kcal |
Fat of which saturates |
3.9 g 1.5 g |
24.5 g 9.3 g |
Carbohydrate of which sugars |
13.6 g 4.4 g |
84.4 g 27.1 g |
Fibre | 1.5 g | 9 g |
Protein | 6.5 g | 40.4 g |
Salt | 0.5 g | 3.13 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the grill to a medium-high heat
Cut the yellow pepper[s] in half (scrape the seeds and pith out with a teaspoon)
Add the yellow pepper[s] to a baking tray, skin-side up, and place them directly under the grill for 8-10 min or until the pepper[s] has blackened slightly (charring adds a smoky flavour!)
Once cooked, set aside to cool slightly
Meanwhile, combine the lamb mince with the panko breadcrumbs, smoked paprika and a generous pinch of salt and pepper
Mix thoroughly (clean hands are best!), then divide the mixture into 8 [16] pieces
Shape into meatballs
Heat a large, wide-based pan (preferably non-stick) over a medium-high heat with a drizzle of olive oil
Once hot, add the meatballs and cook for 2-3 min on each side or until browned
Tip: over-crowding the pan can make the meatballs sweat, so cook them in batches if needed
Once browned, transfer the meatballs to a plate and keep the pan for later
Meanwhile, peel and finely dice the red onion[s]
Chop the courgette[s] into small pieces
Once cooled, cut the charred yellow pepper[s] into strips
Boil a kettle
Return the pan to a medium-low heat
Once hot, add the diced red onion and chopped courgette with a pinch of salt and cook for 6-7 min or until softened
Once softened, add the meatballs and charred yellow pepper and cook for 1 min
Meanwhile, dissolve 1/2 [1] chicken stock cube in 100ml [200ml] boiled water
Stir in the tomato paste, chopped tomatoes and chicken stock and cook for 6-7 min or until the sauce has thickened and the meatballs are cooked through - these are your Lamb Albondigas
Re-boil a kettle
Meanwhile, dissolve the remaining chicken stock cube in 200ml [400ml] boiled water
Add the couscous and sultanas to a heat-proof bowl with the chicken stock, cover and set aside for 5-10 min or until all the stock has been absorbed
Strip the mint leaves from their stalks and chop finely
Once cooked, fluff the couscous with a fork, then add half of the chopped mint and a knob of butter and mix through
Serve the Lamb Albondigas over the minty couscous and garnish with the remaining chopped mint
Enjoy!