Albondigas Verdes

Ingredients

• 300 grams lamb Mince
• 1/2 cup green olives, pitted
• 3 medium onions
• 1 egg beaten
• 4-5 medium tomatoes quartered
• 2 green chillies slit
• 8 cups lamb stock
• 5 cloves garlic chopped
• 1/2 cup fresh coriander leaves chopped
• 1 tablespoon olive oil
• Salt to taste

Method

1. Chop two onions finely and quarter the rest.
2. Mix the lamb mince, chopped onion, egg and salt together in a large bowl.
3. Form into one inch meatballs and set aside. Place the tomatoes and green chillies in a saucepan, add two cups of stock and bring to a boil.
4. Reduce heat and simmer for about fifteen minutes or until the tomatoes have softened.
5. Drain and transfer contents into a blender along with the quartered onions, garlic, coriander leaves and green olives. Blend until smooth and strain.
6. Heat the oil in the saucepan, pour in the tomato mixture and bring to a boil.
7. Add the rest of the lamb stock and salt and bring the mixture to a boil again.
8. Add the meatballs and simmer, covered, till the meatballs are completely cooked. Serve hot.

Nutrition Info