Lamb Meatballs (Albóndigas de Cordero)

Ingredients

• leg-of-lamb meat, chopped
• tocino (fatback/bacon)
• parsley
• 1 clove garlic
• bread soaked in milk and ground
• pepper
• cumin (cominos)
• salt
• eggs
• flour
• broth
• breadcrumbs dissolved in milk cream
• onions, cooked and sliced in rounds
• pepper
• vinegar
• oil
• hard-boiled eggs, halved
• pickled gherkins (pepinillos escabechados)

Instructions

1. Chop the lamb leg meat with tocino, parsley, and garlic; add milk-soaked ground bread, pepper, a little cumin, salt, and eggs, and work into a mass.
2. Shape into hen's-egg forms, roll in flour, and cook in boiling broth about a quarter-hour so they do not fall apart.
3. Remove and arrange in the serving dish.
4. Coat in a sauce of breadcrumbs dissolved in milk cream, cooked sliced onions, pepper, vinegar, and oil.
5. Garnish with halved hard-boiled eggs and pickled gherkins.