Vegetarian Vuelta a España: Albóndigas (Spanish Chickpea Balls)

by Megabeth on Aug 31, 2011 8:27 AM EDT

This recipe clearly is a clear reflection of the period of Islamic rule in Spain during the 6th century and how it influenced the cuisine in the area.

Albóndigas, or Spanish meatballs, are often flavored with a variety of aromatic spices and flavors and most often include garlic, mint, onions, oregano, cayenne, paprika, cumin and mint.

Holy smokes these were good. One little "meat"ball was a perfect little bite of spice and flavor. Nutmeg, cayenne, cumin, and even lemon zest in this recipe pack an awesome and unique punch.

Look, I know I have a readership of omnivores. Trust me, there's no need to go out and find lamb and pork and whatever. I guarantee you won't be missing the meat after making and eating these.

Heck, I'll do you one better, don't use egg, make them vegan. I made them that way and we didn't miss a thing. Just add a little more olive oil to help the mixture stick. These albóndigas are an excellent addition to your tapas spread, or just load up some rice and albóndigas on your plate and dig in.

Recipe and details on Veggin'...

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those are some nice looking balls you got there

for a girl.

"Ants don’t worry, they operate like a fantastic team, they accept obstacles and deal with them in a positive manner, they don’t complain and remain positive. An ant doesn’t work on emotion, is proactive and always chooses the ant role."

by ant1 on Aug 31, 2011 12:00 PM EDT reply actions

Thanks for doing these.

The family’s enjoyed a couple almost as much as hater tots.

by R Mc on Aug 31, 2011 3:05 PM EDT via mobile reply actions

Those look soooooo good!

Damn it, I’m using egg.

Nothing says SSR like "Colnago have multiple options."--the artist formerly known as Chris...

by majope on Aug 31, 2011 3:16 PM EDT reply actions

yum,

moops

moo

by Willj on Aug 31, 2011 4:30 PM EDT reply actions

Ta for this one - bookmarked.

The “meatballs” are my total fave on a tapas menu mostly for the sauce – even better with bread than allioli.
(Am saving all the recipes up for one great big tapas meal at the end of the race – gotta do something on a sunday whilst waiting for the predictable sprint finish)

by andrewp on Aug 31, 2011 5:56 PM EDT reply actions