Albondigas En Chipotle De Tubac Recipe 465

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ALBONDIGAS (MEATBALLS) EN CHIPOTLE



Albondigas (Meatballs) en Chipotle image

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

5 tomatoes, chopped
1 small onion
1 clove garlic
1 tablespoon adobo sauce from chipotle peppers
3 tablespoons vegetable oil
3 cups chicken stock
4 fresh tomatillos, husks removed
2 eggs
1 small onion
2 chipotle peppers in adobo sauce
2 cloves garlic
1 tablespoon chicken bouillon granules
5 sprigs fresh cilantro, chopped
1 pound ground beef
1 pound ground pork
1 cup cooked rice

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

ALBONDIGAS IN CHIPOTLE TOMATO SAUCE



Albondigas in Chipotle Tomato Sauce image

Provided by The Hearty Boys

Categories     appetizer

Time 1h40m

Yield 40 to 50 meatballs

Number Of Ingredients 21

2 1/2 pounds ground pork
2 eggs
1 cup plain bread crumbs
1 1/2 tablespoons chopped garlic
1 small onion, minced
1 1/2 tablespoons chopped cilantro leaves
1 tablespoon dried oregano
1/2 tablespoon salt
1 teaspoon black pepper
1/4 teaspoon cayenne
1/4 teaspoon ground allspice
1/2 teaspoon ground coriander
Chipotle Tomato Sauce, recipe follows
2 (28-ounce) cans tomato sauce
1/2 cup canned chipotles in sauce (available in the International section of most supermarkets)
2 teaspoons onion powder
1 teaspoon garlic powder
1/2 teaspoon ground cinnamon
1/2 teaspoon dried oregano
1-ounce unsweetened chocolate chopped into small bits
Salt and black pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Place ground pork into a large mixing bowl, making sure to break meat into smaller pieces. Add the rest of the ingredients and mix by hand until all the ingredients are well blended. Don't overwork or the meatballs will be mealy. Form into 1-ounce balls, about 1 1/2 inches in diameter and place them closely together on a sheet pan. Place the pan into the top half of the oven and cook until the meatballs are just firm to the touch, about 10 minutes. Remove from pan and drop into the Chipotle Tomato Sauce. Simmer 5 minutes and serve.
  • Put the tomato sauce, chipotles with sauce and the rest of the ingredients into a large, heavy bottomed saucepan. Stir well and place over high heat until the sauce begins to bubble. Reduce the heat and simmer for 1 hour, being sure to stir every 10 to 15 minutes so it doesn't burn.

ALBONDIGAS IN CHIPOTLE SAUCE



Albondigas in Chipotle sauce image

Great recipe for meat-ball lovers, in rich tomato sauce with a Latin twist

Provided by emmanueil

Time 35m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Preheat oven to 400 degrees F.
  • Place ground meat into a large mixing bowl, making sure to break meat into smaller pieces.
  • the rest of the ingredients and mix by hand until all the ingredients are well blended. Don't overwork or the meatballs will be mealy. Form into 1-ounce balls, about 1 1/2 inches in diameter and place them closely together on a sheet pan.
  • Place the pan into the top half of the oven and cook until the meatballs are just firm to the touch, about 10 minutes. Remove from pan and drop into the Chipotle Tomato Sauce. Simmer 5 minutes and serve.
  • Put the tomato sauce, chipotles with sauce and the rest of the ingredients into a large, heavy bottomed saucepan. Stir well and place over high heat until the sauce begins to bubble. Reduce the heat and simmer for 1 hour, being sure to stir every 10 to 15 minutes so it doesn't burn.
  • Serve with white rice or mashed potatoes

ALBONDIGAS AL CHIPOTLE (MEXICAN MEATBALL SOUP)



Albondigas Al Chipotle (Mexican Meatball Soup) image

Make and share this Albondigas Al Chipotle (Mexican Meatball Soup) recipe from Food.com.

Provided by Gaelige Coinnaigh

Categories     Meat

Time 1h20m

Yield 25 serving(s)

Number Of Ingredients 18

1/2 bolillo-type bread, in pieces
1/4 cup milk
5 tomatillos, cleaned and quartered
8 mint leaves, finely chopped
1 small onion, finely chopped
1 garlic clove, peeled and finely chopped
1/4 teaspoon cumin
1/2 kg ground beef
salt and pepper, to taste
50 g chihuahua-style cheese, cut in small cubes
4 large tomatoes, quartered
1 garlic clove, peeled
1 small onion, quartered
1 -2 chipotle chile
1/4 cup water
1 teaspoon vegetable oil
4 -5 cups chicken broth
1 bay leaf

Steps:

  • In a small receptacle, soak the bolillo in milk for 5 minutes. Grind well the onion and garlic in a mortar.
  • Add the tomatillos, mint, cumin, and grind together until it forms a paste. Add the mixture to the ground beef, salt and pepper, and mix well with your hands. Form Albondiga meatballs about 4 cm in diameter with a piece of the Chihuahua cheese inside. Set aside.
  • To make the sauce, blend the tomatoes, onion, garlic, chiles and water in a blender to a puree.
  • In a large pot, heat the oil and then add the puree. Let it boil around 8 minutes and then add the stock, bay leaf, and salt to taste Bring to a boil again. Reduce the flame and let it cook 5 minute. Add the Albondigas and cook on medium heat for 30 minutes. Spicy!

Nutrition Facts : Calories 69.9, Fat 4.1, SaturatedFat 1.6, Cholesterol 15.2, Sodium 157.8, Carbohydrate 2.8, Fiber 0.6, Sugar 1.5, Protein 5.4

ALBONDIGAS



Albondigas image

This is a quick and easy recipe that tastes delicious. Carrots and potatoes, with salsa and meatballs, makes for a hearty, delicious soup that can be prepared in no time at all.

Provided by Belen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 40m

Yield 6

Number Of Ingredients 10

1 quart water
4 carrots, sliced
2 small potatoes, peeled and diced
1 medium onion, diced
1 ½ cups salsa, medium or hot
2 beef bouillon cubes
1 ½ pounds ground beef
⅓ cup seasoned dry bread crumbs
⅓ cup milk
1 tablespoon chopped fresh cilantro

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.

Nutrition Facts : Calories 325.5 calories, Carbohydrate 20.4 g, Cholesterol 71.5 mg, Fat 17.1 g, Fiber 3.5 g, Protein 22.6 g, SaturatedFat 6.7 g, Sodium 899.8 mg, Sugar 6.1 g

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  • Put all the meatball ingredients together in a large bowl. Mix with your very clean hands until the mixture comes together. Don't overwork the mix or the meatballs will get tough. Roll into meatballs of whatever size you want. I like to make them by the tablespoon. If you have the time, let the meatballs sit in the fridge for up to an hour; this helps them stay together.
  • If you browned the meatballs in a large enough pan to hold all of them, drain all but about 2 tablespoons of the fat and keep using that pan. Otherwise, get a pot or pan large enough to hold all the meatballs and heat 2 tablespoons of fat in it. Cook the onions in this until soft and browned at the edges, about 10 minutes. Stir from time to time. Add the garlic and cook another minute.
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