ALBONDIGAS
My Grandmother Trinidad loved making this albondigas recipe. We like to serve it over tostadas sprinkled with raw cabbage. -Wanda Knutson, Waco, Texas
Provided by Taste of Home
Time 35m
Yield 10 cups.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 300 calories, Fat 12g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 1998mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein.
ALBONDIGAS TACOS
"Instead of using breadcrumbs to thicken the meatballs, my grandma used corn flour, which makes them lighter. I do a mix," says Aaron.
Provided by Aarón Sánchez
Time 2h5m
Yield 10 to 12 servings
Number Of Ingredients 25
Steps:
- Make the sauce: Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F. Cut off the top of each head of garlic, then wrap individually in foil. Toss the tomatoes on a rimmed baking sheet with 1 tablespoon olive oil and a pinch of salt. Toss the onions, poblanos and the remaining 1 tablespoon olive oil on another baking sheet. Roast the garlic, tomatoes, onions and poblanos, switching the pans halfway through, until the vegetables have softened and are browned in spots, about 45 minutes. (Remove any vegetables early if they?re getting too charred.)
- Squeeze the garlic cloves out of their skins. Remove the skin and seeds from the poblanos; set aside the poblanos and half each of the roasted garlic and onions for the albondigas. Puree the tomatoes, the remaining garlic and onions and the chopped chipotles in a blender, scraping down the sides as needed.
- Reduce the oven temperature to 400 degrees F. Melt the lard in a medium saucepan over medium-high heat. Add the roasted vegetable puree and cook until reduced by about half, 8 to 10 minutes. Pour in the stock, reduce the heat to medium and cook until slightly thickened and smooth, about 10 minutes. Gradually stir in the butter until incorporated; add the adobo seasoning and season with salt and pepper. Keep warm.
- While the sauce is simmering, make the albondigas: Pulse the carrot in a food processor until finely chopped. Add the reserved roasted poblanos, remaining roasted garlic and onions, chipotle puree, hot sauce, eggs, Cotija and cilantro and pulse until evenly and thoroughly mixed.
- In a large mixing bowl, combine the beef, carrot mixture, panko, masa harina, adobo seasoning, 2 teaspoons salt and a few grinds of pepper. Mix well with your hands (do not overwork the meat).
- Form the meat mixture into 1 1/2-inch balls (about 40). Arrange on 2 baking sheets and bake until browned and cooked through, 15 to 20 minutes. Toss into the sauce.
- To assemble the tacos, heat up the tortillas on a griddle, then spread some chipotle mayonnaise on each. Top with 2 or 3 meatballs and a little of the sauce. Garnish with the pickled onions, queso fresco and cilantro.
- Pickled Onions
- Combine 3/4 cup red wine vinegar, 1/2 cup water, 1 tablespoon sugar, 1/2 tablespoon kosher salt, 3 whole cloves, 1 bay leaf, 1/2 teaspoon each dried oregano and pepper and a pinch of red pepper flakes in a medium saucepan. Bring to a boil, then add 1 thinly sliced large red onion (separated into rings). Return to a boil, reduce the heat to medium and cook until the onion softens, 3 to 4 minutes. Remove from the heat, cover and let the mixture cool completely. Refrigerate in a covered container for at least 2 hours and up to 2 weeks.
SOPA DE ALBóNDIGAS (MEXICAN MEATBALL SOUP)
Ask 10 people for a recipe for a particular dish, and you'll probably get 10 different recipes. Mexican sopa de albóndigas is no exception. Most variations are likely to involve vegetables, rice, a tomato-based broth and, inevitably, meatballs. Wesley Avila, the chef of Guerrilla Tacos in Los Angeles, learned this recipe from his mother, who learned it from her grandmother. His meatballs are hefty in size but light in density, and follow his family's tradition of adding uncooked white rice to the pork-beef mixture before shaping it into balls and cooking: "My mom always told me that when the rice is done, the soup is ready," Mr. Avila said. "She used it almost as a timer." The toppings - piled on as you would atop chili - skew cheffy, but they are entirely optional.
Provided by Alexa Weibel
Categories dinner, soups and stews, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- Prepare the meatballs: In a large bowl, combine the beef, pork, rice, mint, garlic, salt and pepper. Using your hands, gently mix until well combined. Pinch off 2-ounce portions and gently roll between your palms to form golf ball-size rounds, transferring rounds to a sheet pan. (You should have about 28 meatballs.)
- In large pot, combine the olive oil, onion, carrots, celery and potato; season with salt and pepper. Cook over medium-high, stirring occasionally, until slightly softened, about 5 minutes. Add the tomato paste, garlic, bay leaves, oregano and cumin, and cook over medium, stirring frequently, until fragrant and tomato paste starts to caramelize, about 3 minutes. Add the chicken stock and tomato sauce and bring to a simmer over high.
- Once the stock begins to bubble, reduce the heat to medium-low. Carefully add the meatballs, one by one, distributing them evenly in the pot until they're all submerged. If necessary, reduce the heat to reach a low simmer (this will keep the meatballs tender), and cook until the meatballs and rice are cooked through, about 40 minutes. (Resist the urge to stir for the first 20 minutes, otherwise you risk breaking the meatballs apart before they've firmed up.) Skim any impurities from the surface as the soup simmers.
- Season to taste with salt. Divide the soup among bowls, about four or five meatballs per portion, and set out bowls of whatever garnishes you like.
ALBONDIGAS
This is a quick and easy recipe that tastes delicious. Carrots and potatoes, with salsa and meatballs, makes for a hearty, delicious soup that can be prepared in no time at all.
Provided by Belen
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 325.5 calories, Carbohydrate 20.4 g, Cholesterol 71.5 mg, Fat 17.1 g, Fiber 3.5 g, Protein 22.6 g, SaturatedFat 6.7 g, Sodium 899.8 mg, Sugar 6.1 g
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