Lamb meatballs in brandy sauce (albóndigas "Sant Climent") from Tapas: The Little Dishes of Spain by Penelope Casas

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

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

  • Eat Your Books

    Can substitute lamb broth.

  • MollyB on June 24, 2019

    These are fabulous meatballs that I will definitely make again. The small amount of brandy added a nice complexity to the sauce. We had them with rice for dinner, and they were possibly better for lunch the next day (with the few that were left).

  • Bloominanglophile on September 04, 2013

    These meatballs are delicious and easy to make--they just take a bit of time since they simmer for about 45 minutes after you form them and brown them. I served some bread on the side to mop up the sauce, but I could see serving them over rice for dinner instead of a tapa.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.