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“Almost Meatless” Albondigas, or, Oatmeal: It’s What’s For Dinner

Posted By Chris On March 19, 2009 @ 11:24 pm In Almost Meatless,Appetizers,Main Dishes,Mexican,Spanish | 5 Comments

This recipe was recently featured on Serious Eats; it comes from a cookbook titled Almost Meatless: Recipes That Are Better for Your Health and the Planet. I’m all for the occasional veggie burger, but make no mistake: these plump, juicy orbs of joy are NOT vegetarian. Rather, ground lamb is supplemented with steel-cut oatmeal to add bulk — the aim of Almost Meatless is not to eliminate meat all together, but to just use less of it. I haven’t yet tried any of the other recipes from this book, but unless this a one-off standout, I certainly look forward to it!

“Almost Meatless” Albondigas
1/2 cup steel-cut oatmeal
1/2 cup loosely packed fresh cilantro leaves, chopped plus more for garnish
4 cloves garlic, minced
1 chipotle in adobo sauce, finely chopped
4 teaspoons ground cumin
2 teaspoons ground coriander
Kosher salt and freshly ground black pepper
1/2 lb ground lamb
2 tsp olive oil
1 small onion, cut into 1/4-inch dice (about 1 cup)
1 28-oz can crushed tomatoes
1 cup water
Juice from 1 lime

Mix together the oatmeal, cilantro, half the garlic, the chipotle, 2 teaspoons of the cumin, 1 teaspoon of the coriander, 1 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Use your hands to incorporate the lamb into the mixture, distributing it evenly. Form balls out of tablespoon-size scoops of the mixture and set aside.
Heat the oil in a Dutch oven over medium-high heat. Add the onion and saute for 5 minutes. Stir in the remaining garlic, cumin, and coriander, cooking for an additional 30 seconds. Add the canned crushed tomatoes and water and stir to combine.
Bring the sauce to a simmer and add the meatballs. Simmer partially covered for 45 minutes.
Season the sauce with salt and pepper to taste, squeeze the lime juice over top, and serve with extra chopped cilantro.

4 Servings


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