Spanish meatballs (Albóndigas con picada de almendra) from Smith & Daughters: A Cookbook (That Happens to Be Vegan) (page 89) by Shannon Martinez and Mo Wyse

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Braised barley & peas

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on October 08, 2018

    The list of ingredients seems overwhelming but it is for 3 components ("meatballs', sauce and picada) that can be made at different times. I didn't include any of the optional ingredients and I wasn't concerned with making this vegan so omitted the gluten flour and used an egg to bind the meatball mixture and followed the option to bake them. They held together really well and had a very nice texture, not too soft but still moist. I didn't overcook the rice as suggested so the individual grains retained their integrity. I'm on the fence about their flavour. I thought the soy sauce overwhelmed the delicious rice-lentil-aromatic-spice combination and I wish I'd left it out. The sauce with picada was fantastic. I made the components a day ahead and assembled the dish just before serving. Non-vegetarians liked it but thought the "meatball" was trying too hard to taste like meat. Vegetarians at the table loved it. Thanksgiving 2018.

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