Albondigas Meatballs Recipes

Steps:

• Pour water into a large stockpot over high heat. Stir in 3 cups tomato sauce, yellow onion, chicken bouillon, garlic, and 1 tablespoon dried oregano. Bring broth to a slow boil.
• Combine ground beef, eggs, 1/2 cup tomato sauce, white rice, 1/4 cup cilantro, seasoned salt, 1 tablespoon dried oregano, onion powder, garlic powder, black pepper, and cumin in a large bowl. Squeeze mixture with your hands until thoroughly mixed.
• Scoop 1/4 cup of beef mixture and form in a ball. Lower gently into boiling broth. Repeat with remaining beef mixture.
• Stir potatoes, carrots, and celery into the broth. Cover and simmer until meatballs and potatoes are tender, about 30 minutes. Stir in zucchini and cabbage. Cover and simmer until cabbage is tender, about 10 minutes.
• Serve with a squeeze of lemon juice and garnish with avocado and 1/4 cup cilantro.

Steps:

• Combine the 3 cloves garlic, 1 tbl onion, cumin, cloves, salt and pepper in a food processor; process until well ground.
• Transfer spices to a bowl and add the beef, pork, raw egg, breadcrumbs and mint; mix together thoroughly with your hands.
• Cut the hard-boiled eggs in half and each half into 9 pieces.
• Form meatballs around each egg piece; set aside.
• To make the sauce, puree the tomatoes, garlic and onion in a blender or food processor; strain.
• Heat oil in a large skillet and add pureed tomatoe mixture; bring to a boil.
• add water and salt and simmer for 6 minutes.
• Uncover and add meatballs to the sauce.
• Cook, covered, over low heat for 30 minutes; correct seasonings if desired.

Steps:

• In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.
• Mix the beef, breadcrumbs, and milk together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low.
• Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.

Steps:

• For Meatballs:.
• Soak breadcrumbs in milk until very soft, about 5 minutes.
• Combine with all remaining ingredients in large bowl; mix until just blended.
• Roll into 1-inch diameter rounds; refrigerate 1 hour.
• Meanwhile, for Sauce:.
• Heat olive oil in large skillet over medium-low heat.
• Add onion and carrot and cook until tender, stirring occasionally, about 10 minutes.
• Add 1 tablespoon flour and stir 3 minutes.
• Blend in stock, then stir in wine,tomato puree,pepper,clove and salt.
• Bring to a boil, stirring and skimming surface.
• Reduce heat and simmer 30 minutes; adjust seasoning.
• Heat vegetable oil in another large skillet over medium-high heat.
• Roll meatballs in flour to coat.
• Add to skillet and cook until light brown on all sides, about 5 minutes.
• Transfer meatballs to sauce, using slotted spoon.
• Simmer until meatballs are cooked through, stirring occasionally, about 25 minutes.
• Serve immediately.

Steps:

• Combine masa harina with warm water. Mix ground meat with prepared masa, salt, pepper, garlic. Make meatballs about 1-inch round, about the size of a walnut. Set aside.
• In medium saute pan heat 2 tablespoons lard or oil over medium heat. Add 1 whole garlic clove. Let cook for 20 seconds, press with back of a cooking spoon to release the flavor. Remove the garlic. Set aside.
• Brown the flour in the lard until dark golden color, about 1 minute. Heat stock in soup pot or large Dutch oven until warm and add flour mixture. Bring to a boil and lower heat to simmer stock for 5 minutes. Taste and correct seasoning.
• Heat remaining 2 tablespoons lard or vegetable oil in large frying pan, add chopped scallion, tomato, chiles and the reserved 2 garlic cloves, minced, stir well to combine. Cook for 2 minutes and add to stock. Add cilantro and mint and simmer for another 5 minutes. Add the meatballs to the stock and simmer over low fire for 15 minutes or until done.

Steps:

• Put chorizo, beef, pork, onion, panko, tomato paste, oregano, paprika, garlic salt, Aleppo pepper, turmeric, cumin and eggs in a large mixing bowl and knead together with your hands (using gloves is a good idea) until everything is thoroughly combined. Form the mixture into a ball, then cover and refrigerate, 30 minutes.
• Preheat the oven to 350 degrees F.
• Line a half sheet pan or cookie sheet with parchment paper. Working quickly, weigh out 1-ounce portions of the meat. Roll each portion into balls and transfer to the lined sheet pan.
• Roast, about 40 minutes. Toss the meatballs in the Cuban Catsup and serve over fresh greens, if desired.
• Combine the tomatoes, cumin, vinegar, garlic, paprika, Aleppo pepper, turmeric, salt, smoked paprika and 3/4 cup water in a small saucepan, and bring to a slow simmer over medium-low heat. Continue to cook, stirring occasionally, until most of the liquid has reduced and the mixture has thickened, about 10 minutes. Allow to cool for 10 minutes.
• Transfer to a non-reactive container and chill in the refrigerator for about 30 minutes.
• Pour the mixture into a blender and blend on high. With the blender running, drizzle in the oil to form an emulsion.

Steps:

• In a Dutch oven, cook onion, garlic and ½ cup tomato sauce with olive oil until onion is tender. Add broth and ½ cup tomato sauce; bring to a simmer., Meanwhile, in a large bowl, mix ground beef, rice, egg, salt, pepper, milk, cumin, saffron, crushed crackers and remaining ½ cup tomato sauce until combined. With wet hands, form into 1-in. balls. Gently add meatballs to simmering broth; cook, stirring occasionally, 20-25 minutes. If desired, serve with tostadas and cabbage and garnish with cilantro.

Steps:

• To make the meatballs. Soften the onions and garlic in a pan and set aside to cool slightly.
• when cooled add the onions and garlic to the remaining meatball ingredients and mix thoroughly. The mixture should be quiet moist.
• With your hands shape into golf ball sized meatballs
• Drizzle the pan with a little oil and gently fry the meatballs in batched until coloured all the way around, then set aside. The meatball do not have to be fully cooked all the way through at this stage.
• To make the sauce. Scrape the pan clean and add oil if needed. fry the onions and garlic until browned.
• Add the remaining sauce ingredients and bring to a simmer.
• Carefully drop in the meatballs to the sauce along with any juices. Simmer for 30-40mins untill the sauce is thick and the meatballs are cooked through. Add a drop of water if the sauce becomes too thick.
• Check for seasoning and adjust with a bit more sugar, salt or pepper if needed.