Spanish: Lamb Albondigas (Meatballs) with Sofrito Sauce

Recipe by Paul Young <info@cooking-with-paul.com>

(makes 24-30 meatballs; serves 5-6)

Ingredients:

• 2 tablespoons olive oil
• 4 stalks green onions, minced
• 6 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon ground cinnamon
• 2 teaspoons garlic powder
• 2 teaspoons smoked paprika
• 1 lb ground lamb
• ¼ lb chorizo
• 1 large egg
• 1 cup breadcrumbs
• 2 cups Sofrito sauce (see recipe)
• Fresh parsley, chopped (for garnish)
• Grated Manchego cheese (for garnish)

Procedure:

1. Prepare a baking sheet with aluminum foil (or parchment paper)
2. Saute green onions in olive oil until soft (about 1 minute)
3. Add garlic and saute another minute
4. Transfer green onion/garlic mixture into a large mixing bowl
5. Add salt, black pepper, ground cinnamon, garlic powder, smoked paprika; mix well
6. Add egg, ground lamb, chorizo; mix well
7. Add bread crumbs; mix well
8. Make the meatballs: with your hands, roll about 1½ tablespoon of the seasoned meat into a ball (about ¾ inches in diameter)
9. Place meatballs in rows on prepared baking sheet without touching (you should end up with 24-30 meatballs)
10. Preheat the oven to 375°F; bake for 20-25 minutes, flipping once halfway through (until nicely browned)
11. Transfer meatballs to a large skillet, add the Sofrito sauce and nestle the meatballs into the sauce
12. Cover and simmer for another 10 minutes
13. Divide the meatballs and sauce among bowls, garnish with parsley, top with grated Manchego cheese
14. Serve with lots of crusty bread to mop up the rich sauce