Stories / Recipes

Recipe: Lamb Chorizo Albóndigas with Tomato Chutney

JBF Editors

JBF Editors

November 17, 2011



When Marissa Gerlach made these bacon and lamb–based Spanish meatballs at the Beard House, she served them as individual skewered canapés (pictured above). We decided to make them larger so that the recipe would be more manageable for home cooks. Put them on your table as a family-style main course, with the chutney on the side, for a new spin on a Sunday supper classic. Get the recipe here.