BOTANA DE ALBONDIGAS (APPETIZER MEATBALLS)
Make and share this Botana De Albondigas (Appetizer Meatballs) recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 55m
Yield 24 meatballs
Number Of Ingredients 11
Steps:
- In a large bowl, mix all of the ingredients together except the tomato sauce, salsa, and broth.
- With clean hands work mixture together.
- Add just enough tomato sauce to hold mixture together, making it moist but firm.
- Form into small meatballs, 1 1/2 inch in diameter.
- In a saucepan, bring the broth to a boil.
- Decrease heat to med-low and add the meatballs.
- Simmer about 25 minutes to completely cook the meatballs.
- Remove the meatballs to a serving dish.
- Place a bowl of fresh salsa on the side; serve with toothpicks.
Nutrition Facts : Calories 72.7, Fat 4.6, SaturatedFat 1.8, Cholesterol 27, Sodium 240.7, Carbohydrate 1.2, Fiber 0.1, Sugar 0.2, Protein 6.2
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 (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) 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
LITA'S ALBONDIGAS (MEATBALL SOUP)
My mother Lita (as the grandchildren call her) and I came up with this soup combining several recipes we tried until it was something we liked.
Provided by avinamarie
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 2h28m
Yield 8
Number Of Ingredients 21
Steps:
- Mix ground beef, 1/4 pound tomatillos, eggs, white rice, 3 cloves garlic, 1 teaspoon cumin, and 1 teaspoon salt in a large bowl.
- Scoop 1 1/2 tablespoon of the beef mixture and roll into a meatball. Repeat with remaining beef mixture.
- Combine tomatoes, 1 onion, 3/4 pound tomatillos, chipotle peppers, and 3 cloves garlic in a blender; puree until smooth.
- Heat oil in a large pot over medium heat. Add tomato puree; cook and stir for 3 minutes. Pour in chicken broth. Season broth with salt and pepper. Bring to a slow boil; reduce heat until broth is barely bubbling.
- Lower meatballs carefully into the hot broth; simmer gently for 20 minutes. Add remaining 2 onions, carrots, celery, cilantro, and 1 teaspoon cumin. Simmer until rice in the meatballs is cooked through, about 1 hour and 15 minutes.
- Squeeze some lemon juice into each bowl. Serve with corn tortillas.
Nutrition Facts : Calories 396.6 calories, Carbohydrate 51.7 g, Cholesterol 89.5 mg, Fat 13.8 g, Fiber 10.1 g, Protein 18.9 g, SaturatedFat 3.7 g, Sodium 2084.8 mg, Sugar 10.6 g
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