Spanish Lamb Albondigas

Name: Spanish Lamb Albondigas with Pearl Barley and Mint
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Lean Lamb Mince; 2 Piece of Garlic cloves; 1 Piece of Red onion; 1 Piece of Small zucchini; 1 Piece of Yellow pepper; 40 Grams of Panko bread crumbs; 2 Grams of Smoked paprika powder; 2 Grams of Fennel seeds; 2 Grams of Paprika powder; 2 Grams of Dried oregano; 1 Piece of Dried bay leaves; 2 Grams of Cayenne powder; 200 ML of Water; 30 Grams of Tomato paste; 400 Grams of Chopped tomatoes; 10 Grams of Fresh mint; 120 Grams of Pearl barley; 1 Piece of Chicken stock cube

with Pearl Barley and Mint

Comfort food with Spanish flavours! But is the fresh mint the secret to making it unforgettable?

NEW

Cals 651 · Prot 42 · Carbs 52 · Fat 26

Global Eats

35 min

Spanish Lamb Albondigas with Pearl Barley and Mint

Comfort food with Spanish flavours! But is the fresh mint the secret to making it unforgettable?

NEW

Cals 651 · Prot 42 · Carbs 52 · Fat 26

Global Eats

Ingredients

Lamb

Lean Lamb Mince

350 Grams

Garlic cloves

2 Piece

Red onion

1 Piece

Small zucchini

1 Piece

Yellow pepper

1 Piece

Panko bread crumbs 10*11*12*

40 Grams

Smoked paprika powder

2 Grams

Fennel seeds

2 Grams

Paprika powder

2 Grams

Dried oregano

2 Grams

Dried bay leaves

1 Piece

Cayenne powder

2 Grams

Water

200 ML

Tomato paste

30 Grams

Chopped tomatoes

400 Grams

Fresh mint

10 Grams

Barley

Pearl barley 11*

120 Grams

Chicken stock cube 4*5*9*15*

1 Piece

Allergens

*10 Wheat, *11 Gluten, *12 Lupin, *4 Milk, *5 Eggs, *9 Soya, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2989 / 651
Fats (g)	26.1
of which saturated (g)	15.6
Carbohydrates (g)	52
of which sugars (g)	10.3
Fibers (g)	9.7
Proteins (g)	41.9
Salt (g)	2.8

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Peel and finely chop the garlic.
Peel and finely chop the red onion.
Chop the zucchini into small bite-sized chunks.
Deseed and cut the yellow pepper into strips.

2 Cook pearl barley

Rinse and drain the pearl barley.
Bring a small pot of water to boil with 0.5 stock cube. Reserve the remaining stock cube for the lamb.
Add the pearl barley and reduce the heat to low.
Simmer for 20-25 min until the pearl barley is tender but chewy. Remove from the heat and drain.

Tip! Cooking barley follows the same methodology like pasta, and is cooked until tender or to your liking.

3 Make meatballs

Meanwhile, in a large bowl combine the lamb mince, panko, smoked paprika and a pinch of salt and pepper.
With clean hands, mix until all the ingredients are fully combined.
Divide the mixture into equal, golfball-sized pieces.
Shape each piece into a meatball.

4 Fry meatballs

Heat a non-stick pan over medium-high heat with a drizzle of oil.
Fry the meatballs for 5-7 min or until browned all over.
Transfer the meatballs to a plate and reserve the pan.

5 Finish meatballs

Return the pan to medium-high heat with a drizzle of oil.
Toast the fennel seeds for 30 sec until fragrant and starting to brown.
Add the onion, peppers and zucchini with a pinch of salt and cook for 4-5 min until softened.
Mix in the paprika powder, dried oregano, bay leaves and a pinch of cayenne.
Add the remaining stock cube, measured water, tomato paste, chopped tomatoes and meatballs.
Bring to a boil and then simmer for 6-7 min until the sauce has thickened and meatballs are cooked through.