Albondigas (Spanish Meatballs)

serves 3-5

Sauce:

• 1/4 cup chicken fat
• 2 T. potato flour
• 4 cups water
• 3 fresh mint leaves
• 1 T. saffron
• 1/8 tsp salt
• 1 minced medium onion
• 4 cloves garlic

Melt the fat and then brown the flour in it. Add rest of ingredients and bring to a slow boil in saucepan. Be sure to stir occasionally. While it is coming to a boil, make the meatballs.

Meatballs:

• 1 lb (1/2 kilo) ground round steak
• 2 beaten eggs
• 2 T. ground corriander seed
• 1 T. ground fresh black pepper
• 1 cup Matzoh Meal
• 3 cloves finely chopped garlic
• 1 tsp. salt
• 1 finely diced medium onion

Mix all the ingredients well. The meatballs should be around the size of a walnut. Let slow boil for 10 minutes and then simmer 1/2 hour or until meat is cooked through. Serve with potatoes; Passover noodles or rice (for Sepharidim).

Copyright 1996 from IT TASTES TOO GOOD TO BE KOSHER
by Peter A. Weissenstein - All Rights Reserved.
For more information contact him at: applepete@usa.net
Used with permission