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
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (gluten, sulphites, celery)
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
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
2
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
3
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
4
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
5
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
6
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
7
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
8
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