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Spanish Mock Meatballs (Albondigas Imitadas)

Recipe by Margaret and Reba, presented at the Club on 3 Feb 2000.

Using a large pan, cook the flour, herbs and salt in the oil, stirring constantly until the mixture forms a ball. Remove from heat and slowly blend in the hot stock. Return to heat and stir over low heat until thick. Remove from heat, add nuts and crumbs and thoroughly mix in. Leave to cool.

Form small balls from the mixture. Cook on greased microwaveable plates at 650 watts for 5 minutes (about 7 per plate). Leave to stand for 2 minutes while you turn balls over. Microwave again for 2 minutes. Alternatively, shallow fry, turning once. Serve with Salsa Ranchera.


The HLSC website is hosted by the International Vegetarian Union. For more vegan recipes, see the IVU Recipe Collection.

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Oxford Healthy Living Supper Club - http://www.ivu.org/hlsc/
This page added 5 Apr 2000 (last altered 29 Mar 2001) - comments and questions to Kake L Pugh (kake@earth.li).