Albóndigas
Colorado lamb meatballs, tomato sauce, sheep’s milk cheese, basil
Final Plating
Delivery Plating
Tres Tapas Plating
Server Description
Lamb meatballs braised in tomato sauce with sheep’s milk cheese, topped with fresh basil and cucumber.
pronunciation
ALL BONE DEE GAHS
runner description
Lamb meatballs
Line up notes
allergies
Dairy
Egg
Gluten
–
–
ingredients
- 5 ea / 155g par-cooked meatballs
- 5 small dollops / 30g total Mita Crema Sheep's Milk Cheese
- 5 slices / 25g total cucumber, sliced 1/8" thick (peel has been "striped")
- 4 fl oz / 85g Salsa de Tomate
- 1-2 ea /less 1 g basil
sourcing
procedure
Before Service:
- Roast the sheet trays of frozen meatballs in a 450º oven until golden brown, approximately 8-10 min.
- Gently simmer the browned meatballs in a large rondeau of additional Salsa de Tomate (enough to fully cover meatballs) for about 20-25 minutes. Do not crowd the meatballs into a small pot, they will not cook evenly. Meatballs should be cooked through but still tender. DO NOT BOIL THE MEATBALLS.
- Hold the meatballs warm for service.
During Service:
- Season the cucumber slices with lemon juice, salt, pepper and olive oil, set aside.
- Ladle 4 fl oz of hot Salsa de Tomate into the bottom of your cazuela/bowl.
- Plate the meatballs, sheep's milk cheese and seasoned cucumbers as pictured.
- Garnish with a fresh chiffonade of basil.
critical control points
- Make sure the tomato sauce is thick enough!
- Do not BOIL the meatballs, keep them at a simmer to cook through or they will be tough & dry.
PACKAGING
Plateware
No items found.