Albóndigas alla Mollejas de Lechal

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   MOLLEJAS are simply lamb sweet breads, traditionally prepared in both La Rioja, Navarra, the Basque Country rurals, Catalonia´s 4 provinces and the Castilla León region. 

In these meatballs, both sweet breads and milk fed baby lamb were combined to create a most succulent paradise for your palate ... 

RECIPE TO FOLLOW UNDERNEATH THE PHOTO ... 

Photo Courtesy: Margaux Cintrano. 

ALBÓNDIGAS ALLA MOLLEJAS DE LECHAL ... SWEETBREAD AND MILK FED BABY LAMB MEATBALLS ... 

1/2 KILO OF LAMB SWEETBREADS
1/2 KILO OF MILK FED VERY YOUNG LAMB GROUND
2 cloves of garlic minced very very finely
2tblps. finely chopped fresh parsley
salt and freshly ground pepper to taste
1 egg
1 cup of all purpose flour
16 fl. oz. Evoo - preferably Spanish 100% hojiblanca or arbequina mono varietal 
1 small onion or shallot finely minced 
1 large red ripe juicy tomato peeled, seeded and minced
1 small dry red chili pepper ( 1 guindilla ) or red chili flakes 
1 1/2 cups veal or chicken broth stock 

1) combine the 2 ground meats, garlic, egg, parsley and the garlic. Add salt and freshly ground pepper to taste and knead the meat to a smooth yet thick pesto 
2) using oiled hands, form into meatballs and dust evenly with the flour and discard remainder
3) sauté the meatballs in Evoo until evening golden brown and remove with slotted spoon
4) transfer 1/2 cup of the Evoo to a Cazuela of earthenware and sauté the shallot or onion until golden and sprinkle a pinch of flour evening and sauté until lightly browned and very fragrant and take good care that the flour does not burn or it will spoil your sauce.
5) add the tomato and chili with cinammon and smoked paprika sweet called Pimentón de La Vera Dulce
6) sauté for few minutes and then add the stock and bring to boil for only 4 mins.
7) add the meatballs and partially cover with lid; and simmer for 20 minutes or until meatballs are melt in mouth tender and the sauce has thickened golden brown as in photo ...

SERVE WITH HOT CRUSTY BREAD AND A LOVELY RED OAK AGED CRIANZA ... 

ENJOY.
MARGI.

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Albóndigas alla Mollejas de Lechal Posted: 26 February 2013 at 11:28
	MOLLEJAS are simply lamb sweet breads, traditionally prepared in both La Rioja, Navarra, the Basque Country rurals, Catalonia´s 4 provinces and the Castilla León region. In these meatballs, both sweet breads and milk fed baby lamb were combined to create a most succulent paradise for your palate ... RECIPE TO FOLLOW UNDERNEATH THE PHOTO ... Photo Courtesy: Margaux Cintrano. ALBÓNDIGAS ALLA MOLLEJAS DE LECHAL ... SWEETBREAD AND MILK FED BABY LAMB MEATBALLS ... 1/2 KILO OF LAMB SWEETBREADS 1/2 KILO OF MILK FED VERY YOUNG LAMB GROUND 2 cloves of garlic minced very very finely 2tblps. finely chopped fresh parsley salt and freshly ground pepper to taste 1 egg 1 cup of all purpose flour 16 fl. oz. Evoo - preferably Spanish 100% hojiblanca or arbequina mono varietal 1 small onion or shallot finely minced 1 large red ripe juicy tomato peeled, seeded and minced 1 small dry red chili pepper ( 1 guindilla ) or red chili flakes 1 1/2 cups veal or chicken broth stock 1) combine the 2 ground meats, garlic, egg, parsley and the garlic. Add salt and freshly ground pepper to taste and knead the meat to a smooth yet thick pesto 2) using oiled hands, form into meatballs and dust evenly with the flour and discard remainder 3) sauté the meatballs in Evoo until evening golden brown and remove with slotted spoon 4) transfer 1/2 cup of the Evoo to a Cazuela of earthenware and sauté the shallot or onion until golden and sprinkle a pinch of flour evening and sauté until lightly browned and very fragrant and take good care that the flour does not burn or it will spoil your sauce. 5) add the tomato and chili with cinammon and smoked paprika sweet called Pimentón de La Vera Dulce 6) sauté for few minutes and then add the stock and bring to boil for only 4 mins. 7) add the meatballs and partially cover with lid; and simmer for 20 minutes or until meatballs are melt in mouth tender and the sauce has thickened golden brown as in photo ... SERVE WITH HOT CRUSTY BREAD AND A LOVELY RED OAK AGED CRIANZA ... ENJOY. MARGI.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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Rod Franklin Members Profile Send Private Message Find Members Posts Add to Buddy List Chef Joined: 17 February 2010 Location: USA Status: Offline Points: 921	Post Options Post Reply Quote Rod Franklin Report Post Thanks(0) Quote Reply Posted: 26 February 2013 at 11:30
	Never had those. Taste wise, can you compere them to anything else.
	Hungry

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 26 February 2013 at 11:45
	Rod, I believe you are referring to the lamb sweetbreads. In this case, even though I consume very little meat; believe me, they are absolutely a paradise for your palate, if you sauté them alone properly or prepare them, as in this meatball recipe ... They are an Iberian delicacy ... Kind regards, Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Posted: 26 February 2013 at 12:14
	Sweetbreads, if I recall correctly, Rod, are from the thalmus gland. Tastewise the closest thing they'd compare to is brains. And they have about the same consistency and texture. You either love 'em or hate 'em. Doesn't seem to be a middle ground.

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 26 February 2013 at 12:49
	I have never eaten brains so I cannot agree nor disagree; however in Iberia there is lechal 3 to 5 month old baby milk fed lamb which is white pink meat and lechazo six mos to 10mos. So it tastes like very tender veal or baby lamb naturally fed .. Very light. No mutton here; huge ewe cheese business.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

Rod Franklin Members Profile Send Private Message Find Members Posts Add to Buddy List Chef Joined: 17 February 2010 Location: USA Status: Offline Points: 921	Post Options Post Reply Quote Rod Franklin Report Post Thanks(0) Quote Reply Posted: 26 February 2013 at 13:36
	Yes Margi, I was referring to the sweetbreads. I don't have much experience with brains either. If I ever run into sweetbreads I will buy them and then I'll see for myself.
	Hungry

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 26 February 2013 at 13:45
	Rod. Yes, and by combining with very young lamb or Veal; I believe you shall have lovely profile. Very tender .. Have nice evening. Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.