Recipes: Vaso's Albondigas Y Huevos


Brand new Dublin restaurant Vaso shared their recipe for a brunch favorite, Albondigas y huevos.


1T cumin seed

1T Corriander seed

1T Fennel seed

1T blk peppercorn

Ground Lamb

4T. smoked paprika

1/4t. cayenne pepper

1T garlic powder

4T Harrissa Paste

3T salt (check seasoning before portioning)


Toast spices in dry pan and grind together. Mix all ingredients well and portion into 10z balls, roll and bake at 350 for 10 minutes.

Romesco Sauce

2 ounces (60 g) blanched almonds, toasted

2 ounces (60 g) blanched hazelnuts, toasted

8 ounces (225 g) Roasted Peppers

8 ounces (228 g) canned whole tomatoes, drained

½ cup (120 ml) extra-virgin olive oil, plus more for storing

2 tablespoons minced garlic (germ removed)

2 tablespoons sherry vinegar

1 tablespoon smoked paprika (pimenton)

1 tablespoon kosher salt, plus more as needed


In a food processor, pulse the almonds and hazelnuts enough to get a nice chop—we’re not looking for nut butter, but a breadcrumb-like consistency. Transfer the nuts to a large bowl. Add the peeled peppers and tomatoes to the food processor and pulse to incorporate. Add the mixture to the bowl with the nuts, then fold in the guajillo paste, olive oil, garlic, vinegar, and paprika. Season with 1 tablespoon of kosher salt, plus more to taste if needed. The final result should be a rough, textured sauce.

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