Chicken Almond Albondigas

I tried these meatballs from the Zahav cookbook. Eh? I didn’t love the texture with the almonds, even if the flavors were fine. John liked them more than I did, but they didn’t really get eaten up at our barbecue. Shrug.

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for the meatballs:

1/4 cup olive oil
2 onions, chopped
2 celery ribs, chopped
5 garlic cloves, minced
2 pounds ground chicken
1 cup sliced almonds
2 tbsp smoked paprika
1 tsp ground cinnamon
1 tbsp kosher salt
1.5 cups basic tomato sauce

Basic tomato sauce
5 tbsp olive oil
1 cup diced onion
2 garlic cloves, minced
3 cups tomato puree
2 tbsp ground coriander
1.5 tsp kosher sauce

For the meatballs:

Sautee onion, celery and garlic in olive oil until soft. Let cool. Combine with chicken, almonds, and spices. Shape into balls. Brown in oil about 5 minutes per side. Add 1.5 cups tomato sauce to pot and simmer until cooked through.

For the sauce:

Brown onion and garlic in oil. Add tomato puree and spices. Simmer 15-20 minutes.

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1 Comment

Filed under meatballs, poultry

One response to “Chicken Almond Albondigas

  1. Pingback: Missy’s Meatball Project: A Summary | Missy's Recipes

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