Chef Sherman’s Lamb Albondigas (petite meatballs) are a classic, petite Spanish appetizer also referred to as tapa. These meatballs are bite-sized orbs of ground Shepherd Song lamb, a romesco sauce of tomato, peppers, garlic, almonds, organic oregano and a chive infused olive oil–modern in style, classic in flavor. Try them for a fancy taste treat!
4 green onions, thinly sliced
½ garlic clove, finely chopped
¼ teaspoon Oregano
2 Tablespoons grated Parmesan
1 large egg yolk
2 teaspoons fresh thyme leaves
½ teaspoon sea or Kosher salt
½ teaspoon cracked black pepper
Splash of lemon juice
1 Tablespoon your favorite olive oil
4 large tomatoes, chopped
2 Tablespoons nice red wine
2 teaspoons fresh chopped rosemary
½-1 teaspoons crushed red pepper
Pinch of sugar
Parsley for garnish
Place ground lamb or goat meat, green onions, garlic, Oregano, Parmesan cheese, egg yolk, thyme, salt, pepper and lemon juice in a large bowl.
- Mix gently to combine.
- Shape into small equal sized meatballs (approximately 1 inch diameter)
- Heat olive oil in large skillet
- Saute meatballs, turning sever times, until brown (approximately 5 minutes).
- Add tomatoes, wine, sugar and rosemary.
- Season to taste with salt, pepper, and crushed red pepper.
- Cook, covered, over low heat for 15 minutes until tomatoes are pulpy and meatballs cooked through.
- Sprinkle with parsley.