Thursday, November 18, 2010

Meatballs XIV - Portuguese meatballs

This is a catch-up post - about a meal I made a few months ago, but it was a meal made in preparation for our Portuguese vacation, so it seems to fit in with the last post. I ordered this cookbook to prepare for our culinary adventures in Portugal:

And, of course, since I was still on a mission to make as many types of meatballs as I could, the recipe for Portuguese meatballs caught my eye. They are supposed to be made from ground lamb, but I didn't have any around in my freezer and so I used ground beef, which was flavored with ginger, orange zest, paprika, cumin, cinnamon, black pepper and chopped fresh cilantro. The browned meatballs are then simmered in a wine and broth sauce flavored with the same spices that were in the ground meat mixture, and finished off with more fresh chopped cilantro. As a side, I made spinach with toasted bread crumbs (also from the same cookbook), one of the best spinach sides I've ever tasted!

I have to say, we didn't have any meatballs in Lisbon or Porto and the meatballs we had in Madeira weren't at all like what I made (but then lots of dishes that we did try had different interpretations in Madeira), but it is a delicious dish all the same!

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