2lbs ground chicken
1c. Yellow onion – fine diced
1t. Garlic – minced
1t. Ground cumin
2t. Smoked paprika
2t. Chopped almonds
2t. Chopped parsley
2t. Chopped marjoram
1t. Hungarian paprika
2t. Kosher salt
¼ c. Diced white bread – soaked in cream
2t. Evoo
¼ c. Heavy cream
2c. Cooking oil
Trim the crust of the ciabatta bread, dice in cubes and cover with heavy cream. Allow bread to soak for 1 day. Sautee the onions and garlic until translucent and set a side to cool. Squeeze the bread and place in the robo coupe. Add the spices, herbs, almonds, 2lbs of ground chicken, cream, evoo and puree until smooth. In a bowl, combine the remaining ground chicken, pureed mixture, and sauteed onions and garlic until thoroughly mixed. Form golf ball size balls with the meat and place on cookie sheet.
Heat oil in a cast-iron skillet; fry the albondigas on all sides until golden brown place into the braising sauce bake in oven for 10 minutes at 350 degrees.
Garnish with fresh marjoram, extra virgin olive oil and chopped almonds.
