Albondigas In Sherry Pepper Sauce Food

ALBONDIGAS

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.

ALBONDIGAS

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.

SPANISH MEATBALLS IN AN ALMOND AND SHERRY SAUCE

Steps:

• To make the meatballs, put the beef mince in a bowl and season well.
• Put the chorizo, garlic, breadcrumbs, milk, smoked paprika and parsley in a food processor and blitz to form a rough paste. Add the mixture to the beef and pour in the egg. Mix very well with your hands to ensure everything is fully incorporated.
• Roll the mixture into 28 balls and chill in the fridge for at least 1 hour.
• Heat the oil in a large frying pan over a medium heat and fry the meatballs, in batches, with the bay leaves until nicely browned, then transfer to a dish and set aside.
• To make the sauce, pour the extra virgin olive oil into the meatball pan and add the bread, garlic and almonds. Cook for a few minutes, stirring occasionally, until lightly browned.
• Add the wine and vinegar and simmer until the volume of the liquid has reduced by three quarters. Add the stock, bring to the boil and reduce to a simmer. Return the meatballs to the pan and cook for 10 minutes, until the meatballs are cooked through and the sauce has thickened.
• Sprinkle with the chopped herbs and serve with rice or crispy potatoes.

ALBONDIGAS

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.