Meatballs (Albóndigas), perfect & tasty!

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And while you may not find them gracing a dinner table, they are still commonly found around Spain, just a little earlier. Mexican Meatballs - or Albondigas - simmer in enchilada sauce and are topped with sour cream These albondigas were beef meatballs that simmered away in a richly spiced enchilada sauce… Albondigas isn't exactly a common phrase North of the Border, but once you put a plate of these Mexican Meatballs on the table everyone will know exactly what you're talking about. Flavorful beef and pork meatballs simmer in a spicy tomato broth in this authentic Mexican dish. "Tiny flavorful meatballs that your friends and family will rave about.

You need medium onions.
Provide garlic.
Provide whole cloves.
You need small glass of white wine.
Provide little flour.
You need to prepare Salt and pepper.
Prepare Carrot.
Provide bayleaf.
You need to prepare Tomato puré or tomate frito.
You need Half a stock cube.
Prepare minced chicken or turkey.
You need to prepare minced bacon.
Use desertspoon pinenuts (optional).
You need chopped fresh parsley.
You need desertspoons soya sauce.
You need to prepare desertspoons bread crumbs.
You need oregano.
You need to prepare Olive oil.
Use small, ripe tomatoes.
Prepare small cup of peas.

Short Tips:

Salt is the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will tell when you should add salt, however it is a good rule of thumb to add at least a pinch or 2 after you start cooking and once more at the very end. Your palate are going to be the final guide here, so taste often.

Mix the minced chicken or turkey with the minced bacon. Grate one onion and chop or crush one clove of garlic. Add the grated onion, chopped garlic, soya sauce, oregano, pinenuts and breadcrumbs to the meat, and mix all ingredients together very very well..
Make small balls with the mixture - about the size of a large marble. Coat them lightly in the flour (get a bowl, put some flour in and roll each ball around) and put all the balls on a large plate until you are ready to fry them..
Now make the sauce. Cut up the other onion and chop the other garlic, and put both of them in a non-stick pan with a little olive oil, the fresh parsley and some salt and pepper. Fry gently until they are soft, and then chop the 2 tomatoes and add them. Finally grate the carrot and add that too. Add the white wine and the cloves, half a stock cube dissolved in half a cup of water, the peas, a bayleaf and a bit of tomato puré (or tomate frito if you live in Spain). Stir well and put on a low heat..
Put some olive oil in a non-stick frying pan, enough to cover the bottom of the pan, and fry the meatballs until they are brown all over. You don't have to use lots of oil - turn them over so that they cook on all sides, and make sure the heat isn't too strong, otherwise they might burn. You will probably need to fry them in two or three batches, depending on the size of your frying pan. As each batch is ready, put the meatballs straight into the pan with the sauce and when they are all done and in the pan, leave them to simmer in the sauce for about half an hour..
You can serve the meatballs on their own as a tapas dish, or as a main course accompanied by a green leafy salad and/or a red pepper salad..

Turkey & Rice Meatballs (Albondigas) - Perfect for Spanish Thanksgiving. Making delicious meatballs with fatty, flavorful beef is no great feat, but creating something as delectable using ground. See more ideas about Meatballs, Food, Ethnic recipes. Albondigas Soup is a traditional Mexican meatball Soup made of a comforting and nourishing broth and hearty herb-filled meatballs. Translated, albondigas means "meatball" in Spanish.

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