ALBONDIGAS
Authentic albondigas are a quick and popular tapas dish that can also work well as a mid-week meal for all the family served with rice or pasta. My albondigas recipe is made from minced beef and pork blended with fried onions, cumin and smokey paprika and shaped into large Spanish meatballs that are slowly cooked in a rich tomato sauce made with roasted red peppers and Rioja wine.
Provided by Javier De La Hormaza
Categories Spanish Meat Recipes, Tapas Recipes
Yield 6 people
Number Of Ingredients 20
Steps:
- Start by making the meatballs. In a large bowl combine the minced beef and pork with the sweated onions, cumin, paprika, parsley, egg yolk, bread dough, salt and pepper. Mix well and shape into meatballs the size of a golf ball. Rest in the refrigerator for 30 minutes.
- To make the sauce, place a medium-sized pan on a low heat, add 4 tablespoons of the oil, chopped onions, garlic and bay leaf and cook until soft for about 10 minutes. Add the red wine, bring to the boil and reduce by half. Add the chopped tomatoes and cook on a low heat for 30 minutes. Add a pinch of sugar to balance the acidity of the tomatoes and season with salt and keep warm.
- Pre-heat your oven grill. Rub 1 tablespoon of olive oil on all the pepper halves and place under the grill until the skins are completely black all round, remove from the grill and cover with some aluminium foil and rest for 10 minutes. After this time, peel all the peppers and cut into long strips.
- Heat some oil in a large frying pan and fry the meatballs until nicely brown on all sides. Add the meatballs to the sauce and cook on a low heat without boiling for 2 minutes on each side. Add the strips of roasted peppers and serve in small dishes with grated manchego cheese melted under the grill.
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
BEST ALBONDIGAS SOUP
This albondigas soup recipe was given to me from my mother-in-law. It's definitely one my favorite soups. Honestly, it's better than most restaurants that I've tried.
Provided by RuizA
Categories Pork
Time 55m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Make the meatballs first: Combine everything and mix thoroughly.
- Form meatballs and roll between your palms (Otherwise, meatballs will fall apart in the soup).
- You should make around 20 to 24 meatballs, set aside.
- Combine chicken broth, onion, celery, tomatoes and their liquid, cumin, oregano and cilantro leaves in a large pot.
- Bring to boil, and reduce heat and simmer for 10 minutes.
- Drop meatballs in the soup (Make sure the soup is slightly boiling, the meatballs need to be cooked quickly).
- Return to simmer and cook another 10 minutes.
- Add zucchini and cook 10 minutes.
- Season with salt and pepper, to taste.
- You could top the soup with cooked rice, or just by itself.
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
Make and share this Albondigas recipe from Food.com.
Provided by Donna Matthews
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- Mix together all the ingredients for the meatballs.
- Note: Although brown rice can be substituted for white rice, cooking times need to be longer.
- Form into small meatballs and set aside.
- Note: I use my two tablespoon Pampered Chef scoop to form uniform meatballs.
- In a large pot, combine all soup ingredients except zucchini and cilantro.
- Bring to a boil.
- Add meatballs slowly so stock remains boiling and meatballs do not stick together.
- Lower heat and simmer for 30 minutes, or until your rice is done.
- Add sliced zucchini and cilantro, simmering just until zucchini is tender.
- We like to eat this as a complete meal with a fresh loaf of bread.
Nutrition Facts : Calories 211.7, Fat 9.7, SaturatedFat 3.7, Cholesterol 61.8, Sodium 1555.5, Carbohydrate 16.2, Fiber 2.2, Sugar 4.4, Protein 14.5
ALBONDIGAS SPANISH STYLE
SPANISH TAPAS RECIPE: The original Albondiga recipe was Moorish in origin. Now offered throughout Spain, every tapas bar varies the recipe to suit the local tastes.
Provided by Member 610488
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- In a large bowl, combine the pork, veal, garlic, breadcrumbs, spices, egg and season with salt and pepper. Mix by hand until the mixture is smooth and leaves the side of the bowl. Refrigerate covered for one hour.
- When ready to cook, roll tablespoons of the mixture into balls.
- Heat one tbsp of olive oil in a frying pan and brown half the meatballs on medium-high heat (3 minutes). Drain on paper towels.
- Add the remaining oil, if necessary, and brown the other half of the meat balls. Drain on paper towels. Set aside the meatballs while making the sauce.
- Heat the oil in a frying pan and cook the onion on medium high until translucent (about 3 minutes). Add the garlic and cook for 1 minute more.
- Increase the heat to high and add the wine. Boil for 1 minute.
- Add the chopped tomatoes, tomato paste, oregano and stock and simmer for 10 minutes. Stir in the cayenne pepper.
- Add the peas and the meat balls and simmer for 10 minutes or until the sauce is thick. Serve hot.
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