Albondigas de Cordero en Salsa Chipotle
Ingredients
- 500 g Mince Lamb
- 4 tablespoon fresh chopped coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 egg
- ¼ cup panko breadcrumbs
- 1 tablespoon vegetable oil
To make the chipotle sauce
- 2 chipotle in adobo chillies
- 3 tomatoes cut in halves
- ½ peeled white onion cut in chunks
- 2 peeled garlic cloves
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 2 tablespoon creme fraiche
Instructions
Method
- Place all the meatball ingredients, apart from the vegetable oil, in a large mixing bowl and mix very well.
- Form your meatballs and set aside. Then heat a nonstick frying pan and add the oil. Place all the meatballs on the frying pan and fry them on one side for 5 min then turn them and fry them on the other side for another 5 min. This step is call sealing your meat. Then preheat the oven to 180 degrees C or 350 F.
- While the meatballs are frying, place in a blender the tomatoes, onion, chipotle chilli and garlic and blend until getting a smooth sauce. Heat a saucepan and add the oil. Pour the sauce into the heated saucepan and add salt. Cook for 15 min, making sure to stir once in a while.
- Once your meatballs are sealed, place them on a baking bowl and put them in a preheat oven. Bake for 15 min. Take them out and place them on a serving plate.
- By now your sauce must be ready. Turn the heat off and add the creme fraiche. Mix very well and the. Pour the sauce over the lovely and juicy meatballs.
- Serve these delicious Albondigas de Cordero en Salsa de Chipotle with some rice and greens. Enjoy them with all your family and a very cold coronita.