Albondigas Meatballs Food

ALBONDIGAS ESTILO MAMA MEATBALLS LIKE MAMA MAKES

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 (SPANISH MEATBALLS)

Steps:

• Mix the mince with the egg and half the onion. Season with 1 stock cube and black pepper.
• Roll the mixture with your hands into ping pong sized balls and fry in oil until almost cooked (the meatballs can still be slightly pink in middle as they are going to simmer in the sauce). Drain all but 1tbsp oil in the pan, retaining the bit's of meat that are left in the bottom of the pan. Add the rest of the onions and some garlic and fry for a further 2 minutes - they should turn a beatiful meaty colour.
• Add the 2 tins of chopped tomatoes and a good sprinkling of mixed herbs (I used Herbs de Provence). Add in the red wine and crumble in the final stock cube, then season again if required.
• Simmer for 20 minutes so that the sauce thickens - longer if it requires it.
• Serving Suggestion - This can be served on it's own as part of a tapas meal, or you could serve these with spaghetti or some Spanish rice.

ALBONDIGAS (MEATBALLS)

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.

ALBONDIGAS (SPANISH MEATBALLS)

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.

ALBONDIGAS (SPANISH MEATBALLS)

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.

SPANISH MEATBALLS (ALBONDIGAS)

Steps:

• Mix the ground beef with the egg and half of the chopped onion. Season with one stock cube and black pepper.
• Pour olive oil into a large pot and heat. Roll the meat mixture into the size of ping pong balls and add them to the oil. Fry until almost done then add the rest of the onion and fry together for another couple of minutes.
• Add tomatoes to the meatballs; add the red wine, the other stock cube and black pepper to season. Let everything simmer for another 15 minutes.

BIKERS SPANISH MEATBALLS "ALBONDIGAS"

Steps:

• For the meatballs, Put the minced meat in a bowl with the onion, garlic, parsley and breadcrumbs. Mix with your hands until well combined, add the beaten egg and mix until well combined. Shape the mixture into small meatballs.
• Sprinkle some plain flour onto a plate, and roll the meatballs in the flour to coat lightly.
• Heat one tablespoon of the olive oil in a frying pan and add a few meatballs to the pan. Fry gently, turning frequently, until golden-brown on all sides. Remove from the pan and set aside to drain on kitchen paper. Repeat with the remaining meatballs, cooking them in batches until they are all cooked. Top up the oil as needed during the cooking process.
• Once the meatballs are cooked, make the sauce. In the same pan as the meatballs were cooked in, fry the carrots, onions and garlic over a medium heat until the onions are soft and lightly coloured. Add the parsley, paprika and saffron, and pour in 300ml/½pt water. Bring to the boil, simmer for 2-3 minutes to thicken, season with salt to taste, and then add the meatballs to the pan. Simmer for 10 minutes to warm through before serving.