Albondigas Meatballs Recipes

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.

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!

Steps:

• Heat your broiler. Put the ground beef in a large bowl.
• Broil the fresh tomatoes just until the skins can be removed easily (the skins will split and char in spots), 7 to 10 minutes. Peel the tomatoes, remove the seeds and purée the flesh in a blender. There should be about 1 1/2 cups.
• Add the mint, cilantro, scallion, garlic, oregano, 2 teaspoons salt and 1 teaspoon pepper to the meat; mix well. Add the tomato purée and knead the mixture until incorporated.
• Bring 6 cups of water to a boil in a large pot or Dutch oven. Add the oil or melted lard to the meat mixture, incorporating it by kneading. The mass should be neither dry nor too liquid. Test the mixture by forming a piece into a ball the size of a walnut. It should hold together.
• Proceed to form walnut-size balls, and then drop a few at a time into the boiling water. Cook for 5 to 8 minutes, until all the meatballs are cooked through. Serve the meatballs in the liquid in which they were cooked, with lime wedges on the side.

Steps:

• In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.
• Mix the beef, breadcrumbs, and milk together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low.
• Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.

Steps:

• Prepare the meatballs: In a large bowl, combine the beef, pork, rice, mint, garlic, salt and pepper. Using your hands, gently mix until well combined. Pinch off 2-ounce portions and gently roll between your palms to form golf ball-size rounds, transferring rounds to a sheet pan. (You should have about 28 meatballs.)
• In large pot, combine the olive oil, onion, carrots, celery and potato; season with salt and pepper. Cook over medium-high, stirring occasionally, until slightly softened, about 5 minutes. Add the tomato paste, garlic, bay leaves, oregano and cumin, and cook over medium, stirring frequently, until fragrant and tomato paste starts to caramelize, about 3 minutes. Add the chicken stock and tomato sauce and bring to a simmer over high.
• Once the stock begins to bubble, reduce the heat to medium-low. Carefully add the meatballs, one by one, distributing them evenly in the pot until they're all submerged. If necessary, reduce the heat to reach a low simmer (this will keep the meatballs tender), and cook until the meatballs and rice are cooked through, about 40 minutes. (Resist the urge to stir for the first 20 minutes, otherwise you risk breaking the meatballs apart before they've firmed up.) Skim any impurities from the surface as the soup simmers.
• Season to taste with salt. Divide the soup among bowls, about four or five meatballs per portion, and set out bowls of whatever garnishes you like.