ALBONDIGAS SINALOENSES
Lean ground sirloin meatballs in tomato broth with rice and a touch of mint.
Provided by PORROSITA
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- In a large stock pot, cook onion and garlic in olive oil over medium high heat until translucent. Stir in tomato sauce, water, rice, mint, and salt, and bring to a low boil.
- Meanwhile, combine ground sirloin with tomatoes, 2 tablespoons diced onion, egg white, mint, and salt and pepper. Form into small balls, and place in boiling liquid. Reduce to a simmer, cover, and cook for 30 minutes, or until meat is cooked and rice is tender.
Nutrition Facts : Calories 294.5 calories, Carbohydrate 9.5 g, Cholesterol 77.5 mg, Fat 16.8 g, Fiber 1 g, Protein 25 g, SaturatedFat 6 g, Sodium 919 mg, Sugar 1.5 g
ALBONDIGAS ESTILO MAMA MEATBALLS LIKE MAMA MAKES
Whenever my mother comes to visit, I always ask her to make me these albondigas. I have tried to serve them at the restaurant but people can't seem to get excited about meatballs. Too bad! It's a fabulous soup. My mother always served it with freshly made corn tortillas, salsa casera and refried beans with asadero. Meatballs freeze well and reheat wonderfully.
Provided by Food Network
Categories appetizer
Time 1h40m
Yield about 45 small meatballs
Number Of Ingredients 12
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.
ALBONDIGAS (MEXICAN MEATBALL SOUP) RECIPE BY TASTY
Albondigas is a traditional Mexican soup of beef and turkey meatballs simmered in a fragrant tomato and chicken broth. Filled with vegetables and spices, it's hearty and delicious. Don't forget the toppings! Sliced avocado, shaved radishes, cilantro, crumbled queso fresco, and serrano peppers add even more flavor and texture.
Provided by Aleya Zenieris
Categories Lunch
Time 1h15m
Yield 8 servings
Number Of Ingredients 30
Steps:
- Make the meatballs: In a large bowl, combine the ground beef, ground turkey, rice, egg, garlic, salt, pepper, cumin, and cilantro and gently mix together until well combined. Use an ice cream scoop or your hands to shape the meatballs into 1½-inch balls, about the size of a golf ball. You should have about 25 meatballs.
- Heat a large Dutch oven over medium heat. Add the canola oil and warm for about 1 minute. Working in batches, add the meatballs in a single layer and brown on all sides, about 5 minutes total. Transfer to a baking sheet and repeat with the remaining meatballs.
- Make the soup: Reduce the heat to medium-low. Add the onion to the pot, scraping up any browned bits on the bottom with a wooden spoon. Cook until the onion is soft and translucent, 5-7 minutes. Add the garlic and cook until fragrant, 2-3 minutes. Add the cumin, oregano, and ancho chile and continue cooking for another minute, until fragrant.
- Add the carrots, celery, potatoes, salt, pepper, tomatoes and their juices, and stock and stir to combine. Cover the pot and let the soup simmer for 30-35 minutes, until the vegetables have softened.
- Add the meatballs and cook, covered, until cooked through, 15-20 minutes.
- Season the soup with salt, pepper, and lime juice to taste.
- Immediately ladle the soup into bowls, discarding the ancho chile. Top with avocado, radishes, cilantro, queso fresco, serrano peppers, and a generous squeeze of lime juice. Serve with hot sauce on the side.
- Enjoy!
Nutrition Facts : Calories 753 calories, Carbohydrate 54 grams, Fat 45 grams, Fiber 3 grams, Protein 29 grams, Sugar 11 grams
ALBONDIGAS (MEATBALLS)
There are many versions of meatballs in Mexico. None of them are browned, but are poached in the sauce. Some are stuffed with hard-boiled eggs while others use chilies as part of the sauce. Some might roll the meatballs in sauted rice before cooking. This is a mild version. Spice it up as you like using chilies in the sauce.
Provided by Karen From Colorado
Categories Pork
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 440.7, Fat 30.2, SaturatedFat 10.8, Cholesterol 197.4, Sodium 830.3, Carbohydrate 8.8, Fiber 2.2, Sugar 4.5, Protein 32.5
ALBONDIGAS (SPANISH MEATBALLS)
Easy tapas appetizer. They freeze well and also can be frozen before cooking and cooked at a later time.
Provided by lazy gourmet
Categories Meat
Time 1h15m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, beat the eggs and then add the meat, mixing well. Add the crushed garlic, the salt and the parsley, mixing with a fork until the mixture is well coated with the egg.
- Use a spoon to take out enough mixture to make a golf-ball-sized meatball and lightly press it with your hands, leaving the edges rough, not smooth so that the sauce and juices can penetrate easily.
- Make balls with the rest of the mixture, then coat each of the balls by rolling them in flour.
- Use a small, deep frying pan and fill with olive oil to about half the depth of the meatballs.
- When the oil is hot carefully add 4 or 5 balls and brown them lightly for 1 or 2 minutes, make sure that you turn them over.
- Fry all the meatballs like this, putting them aside when done.
- Make the sauce: Use the olive oil used for frying the meatballs, sieve it into a large frying pan, then add the onion and cook slowly for about 10 minutes. Add the garlic cloves with the skin on, glass of wine and the two bay leaves.
- Transfer the meatballs into the sauce and simmer, turning occasionally, for about 25 minutes.
Nutrition Facts : Calories 129.9, Fat 6.1, SaturatedFat 2.3, Cholesterol 39.8, Sodium 185.8, Carbohydrate 7.7, Fiber 0.3, Sugar 0.5, Protein 8.4
ALBONDIGAS (MEATBALLS) EN CHIPOTLE
Tiny flavorful meatballs that your friends and family will rave about. Authentic Mexican recipe. Serve with warm tortillas and a salad.
Provided by MexicoKaren
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 16
Steps:
- Blend tomatoes, 1 onion, 1 clove garlic, and adobo sauce in a blender or food processor until smooth.
- Heat oil in a large skillet over medium heat; cook and stir tomato mixture in hot oil until fragrant, about 10 minutes. Stir in chicken stock and continue to cook for 10 minutes more.
- Meanwhile, blend tomatillos, eggs, 1 small onion, chipotle peppers, 2 cloves garlic, chicken bouillon, and cilantro in a blender or food processor until smooth. Transfer mixture to a large bowl and add beef, pork, and rice; stir to combine. Roll meat mixture into walnut-sized balls.
- Transfer meatballs to tomato mixture; simmer until meatballs are no longer pink in the center, 15 to 20 minutes.
Nutrition Facts : Calories 344.4 calories, Carbohydrate 12.6 g, Cholesterol 119.1 mg, Fat 22.1 g, Fiber 1.9 g, Protein 23.2 g, SaturatedFat 7.1 g, Sodium 506.8 mg, Sugar 3.9 g
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