Spicy Spanish Albondigas Meatballs Food

SPICY ALBONDIGAS

Steps:

• Combine ground beef, egg, bread crumbs, rice, cumin, garlic powder, and salt in a large bowl. Mix well.
• Bring chicken broth to a boil over medium heat in a large kettle.
• Form the beef mixture into 1 inch meatballs, using about 1 1/2 tablespoons of meat for each. Turn the heat down under the chicken broth to a simmer and drop the meatballs into the broth. Simmer the meatballs in the broth for 20 minutes, until meatballs are cooked through.
• Stir in the carrots, onion, celery, canned diced tomatoes with green chiles, tomato sauce, canned chiles, cilantro, garlic powder, oregano, and cumin. Simmer the soup for 1 hour to cook the vegetables and blend the flavors.

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.

SPANISH MEATBALLS IN TOMATO SAUCE - ALBONDIGAS RECIPE

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.

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.

SPICY SPANISH ALBONDIGAS (MEATBALLS)

Steps:

• Combine hamburger and chorizo in a large bowl. Add all other ingredients, but do not over-work the meat.
• Form into small, bite-sized balls and fry in hot oil until brown on all sides and done through.
• *Note: These can also be baked at 400 F for about 18 - 20 minutes.

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.

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.