ALBONDIGAS Y ARROZ (MEATBALLS AND RICE)
My friend Adrianna was over again last night. She taught me how to make traditional Mexican albondigas (meatballs). We served them up with tomato rice in a luscious tomato sauce. All made from scratch of course!
Provided by Torrey Moseley
Categories Beef
Time 1h20m
Number Of Ingredients 28
Steps:
- 1. For meatballs: 1. Grind garlic, mint, cloves, peppercorns, salt and cumin in molcajete to form liquidy paste. If you don't have a molcajete...use a food processor. 2. Place meats in large bowl. Add liquefied herb mixture, raw eggs and bread crumbs. Mix well (come on, use your hands). 3. Grab handful of meat mixture (a little smaller than a baseball). Flatten in hand. 4. Place small amount of chopped hard-boiled egg in center and form ball around chopped egg so that it's in the middle. 5. Slightly brown meatballs in pan with canola oil. Do NOT cook through. They will cook through later when they're in the sauce.
- 2. For Sauce: 1. In large pot, boil whole tomatoes until skin breaks. Let cool a little and peel off skins. 2. Save out 4 to 5 tomatoes for rice. 3. Remove seeds from chipoltles. 4. Place remaining tomatoes in blender with garlic, cumin, cloves, pepper, salt and chipoltles. Blend until smooth. 5. Pour sauce in large pot. Add bay leaves. Gently place meatballs in sauce making sure all meatballs are covered. 6. Bring to boil on stove, then reduce heat and simmer for about 20 minutes.
- 3. NOTE: May OMIT chipoltles if you want it less spicy.
- 4. For Rice: 1. Place rice in skillet with canola oil. Cook over medium-high heat, stirring, until rice is slightly toasted but not brown. 2. In blender, blend boiled/skinned tomatoes, water, garlic and salt until smooth. 3. Pour over rice in skillet and stir. Bring to boil then cover and reduce heat. Cover and simmer for 20 minutes until rice is tender. Do NOT stir during cooking process.
- 5. Plate up rice with a few meatballs, pour sauce over meatballs.
MAMA'S OLD-FASHIONED ALBONDIGAS (MEATBALL SOUP)
This is my number-one soup recipe, perfect for a cold rainy day, handed down to me by my mother. I hope you all enjoy it as much as my family has.
Provided by SpiceUpYourLife
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 1h25m
Yield 12
Number Of Ingredients 25
Steps:
- Pour water into a large stockpot over high heat. Stir in 3 cups tomato sauce, yellow onion, chicken bouillon, garlic, and 1 tablespoon dried oregano. Bring broth to a slow boil.
- Combine ground beef, eggs, 1/2 cup tomato sauce, white rice, 1/4 cup cilantro, seasoned salt, 1 tablespoon dried oregano, onion powder, garlic powder, black pepper, and cumin in a large bowl. Squeeze mixture with your hands until thoroughly mixed.
- Scoop 1/4 cup of beef mixture and form in a ball. Lower gently into boiling broth. Repeat with remaining beef mixture.
- Stir potatoes, carrots, and celery into the broth. Cover and simmer until meatballs and potatoes are tender, about 30 minutes. Stir in zucchini and cabbage. Cover and simmer until cabbage is tender, about 10 minutes.
- Serve with a squeeze of lemon juice and garnish with avocado and 1/4 cup cilantro.
Nutrition Facts : Calories 368.6 calories, Carbohydrate 29.5 g, Cholesterol 127.8 mg, Fat 15.3 g, Fiber 5.5 g, Protein 29.2 g, SaturatedFat 5.8 g, Sodium 1125.3 mg, Sugar 7.2 g
MEATBALL AND RICE SOUP (SOPA DE ARROZ CON ALBóNDIGAS)
My grandmother's Meatball and Rice Soup is one of my favorite soups and I come to crave it every now and then. So this past Tuesday, I was very happy to have everything on hand to make it. Here's mamita's Sopa de Albóndigas con Arroz recipe. I hope you enjoy even half as much as.
Provided by Erica Dinho
Time 1h15m
Number Of Ingredients 25
Steps:
- Make the guiso: In a medium sauce pan, heat the oil over medium heat. Add the onions and cook for about 5 minutes, add the rest of the ingredients and cook for about 10 minutes, stirring occasionally. Set aside.
- Place a pot over medium-high heat. Add the water, beef boullion, ground cumin, guiso and achiote. Stir to combine. Reduce the heat to low and simmer for 15 minutes.
- While the broth is simmering, make the meatballs: In a medium bowl, combine all the meatball ingredients and using your hands, mix well until combined.
- Divide meat mixture equally into 12 portions and roll into balls with your hands. Place in a plate and set aside.
- Add the meatballs to the broth. Simmer for 20 minutes, add the rice and vegetables and cook for 20 minutes more. Stir in the fresh cilantro and top with avocado. Serve.
Nutrition Facts : Calories 480 kcal, Carbohydrate 27 g, Protein 25 g, Fat 30 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 135 mg, Sodium 124 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 17 g, ServingSize 1 serving
ALBONDIGAS SOUP (MEXICAN MEATBALL SOUP)
Steps:
- Make the soup base: Heat oil in large heavy-bottomed pot (5-qt) over medium heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook a minute more. Add stock, water, and tomato sauce. Bring to boil and reduce heat to simmer. Add carrots and string beans.
SPANISH MEATBALLS IN TOMATO SAUCE - ALBONDIGAS RECIPE
Spanish meatballs or tapas - albondigas, these are the best meatballs in tomato sauce, Spanish food at its best.
Provided by Adina
Categories Beef, Pork and Lamb
Time 55m
Number Of Ingredients 23
Steps:
- Make meatballs: Place the ground meat, grated garlic cloves, lightly beaten egg, dried breadcrumbs, parsley, sweet, smoked, hot paprika, salt, and pepper in a bowl. Mix well with your hand. Form between 30 and 35 small meatballs, about the size of a walnut.
- Fry meatballs: Heat the oil in a large skillet. Fry the meatballs (in two batches if necessary) until brown on all sides. This will take about 5 minutes. Take the meatballs out of the pan and set them aside.
- Chop the onion very finely.
- Saute: Heat the 2 tablespoons olive oil in the same skillet. Add the onion and cook it until translucent. Add the finely chopped garlic cloves and stir for another minute.
- Simmer: Add the tomatoes from the can, fennel seeds, oregano, bay leaves, cayenne pepper, and chopped parsley. Add some salt and pepper as well. Stir well and bring to a boil. Simmer on medium-low heat for 20 minutes or until slightly thickened.
- Add the meatballs to the pan and heat them in the sauce for about 5 minutes or cooked through.
- Serve as suggested above.
Nutrition Facts : ServingSize 1 /4 of the dish, Calories 565 kcal, Carbohydrate 12 g, Protein 43 g, Fat 38 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 176 mg, Sodium 788 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 22 g
TURKEY AND RICE MEATBALLS (ALBONDIGAS)
As these turkey and rice meatballs simmer in the sauce, the rice absorbs moisture, swell ups, and creates a relatively tender, moist meatball. I didn't intend this recipe to be a Thanksgiving dinner alternative, but now that I think about it, these could actually work. These are delicious served over saffron basmati rice.
Provided by Chef John
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 2h25m
Yield 6
Number Of Ingredients 19
Steps:
- Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil and oil the surface lightly.
- Mix ground turkey, cooked rice, garlic, parsley, egg, salt, paprika, cumin, pepper, oregano, cayenne, and olive together in a bowl using a fork. Portion mixture with a small scoop (between 1/4 and 1/3 cup) and place on prepared foil-lined baking sheet. Use your (wet) hands to form into round meatballs. Bake in preheated oven until browned, about 15 minutes.
- Pour chicken broth and prepared tomato sauce in a saucepan. Whisk in creme fraiche, sherry vinegar, and paprika. Transfer meatballs to tomato sauce. Set heat to medium high and bring to a simmer. Reduce heat to low and simmer until tender, 60 to 90 minutes. If sauce gets too thick, add a splash or 2 of broth or water. Remove from heat. Stir in parsley, salt, and pepper.
Nutrition Facts : Calories 257.6 calories, Carbohydrate 15.1 g, Cholesterol 105.7 mg, Fat 14.3 g, Fiber 2 g, Protein 19.1 g, SaturatedFat 5.3 g, Sodium 1423.3 mg, Sugar 4.9 g
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