Albondigas In Sherry Pepper Sauce Recipes

SPICY ALBONDIGAS

Spicy Albondigas image

I grew up eating this soup and after trying dozens of recipes I have combined them to come up with this dish. The flavors are rich, the meatballs are tender and the broth is good enough to drink by itself. Serve with warm flour tortillas.

Provided by Punky

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

Time 1h50m

Yield 10

Number Of Ingredients 18

Ingredients

2 pounds ground beef
1 egg
¼ cup bread crumbs
½ cup uncooked white rice
2 teaspoons ground cumin
½ teaspoon garlic powder
¼ teaspoon salt
10 cups chicken broth
4 carrots, sliced
½ large onion, chopped
4 stalks celery, sliced
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 (8 ounce) can tomato sauce
1 (7 ounce) can diced green chiles, drained
1 bunch cilantro leaves, chopped
½ teaspoon garlic powder
1 teaspoon dried oregano
2 teaspoons ground cumin

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.

Nutrition Facts : Calories 289.2 calories, Carbohydrate 17.9 g, Cholesterol 75.4 mg, Fat 13.4 g, Fiber 2.5 g, Protein 23.2 g, SaturatedFat 4.9 g, Sodium 1394.4 mg, Sugar 4.3 g

ALBONDIGAS IN SHERRY PEPPER SAUCE

Albondigas in Sherry Pepper Sauce image

This tapas tresure comes from www.fiery-foods.com .- It is a Spanish appetizer meant to be eaten with tooth picks, a "cosas de picar" type of tapas - it refers to the picadors' used in bull fights. Make a double batch (prep time essentially the same) & freeze for fast appetizers on a moments notice.

Provided by Busters friend

Categories Meat

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 25

Ingredients

1 cup onion, finely chopped, divided and used in the sauce
1/4 cup bell pepper, finely chopped
2 garlic cloves, minced
olive oil, for frying, virgin Spanish olive oil preferred
2 slices stale bread, crusts removed
1/2 lb ground beef
1/2 lb ground pork
2 tablespoons parsley, fresh chopped
1 teaspoon ground paprika
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 egg, beaten
salt, to taste
black pepper, fresh ground, to taste
1/2 cup all-purpose flour, approximate
2 tablespoons olive oil, virgin Spanish olive oil preferred
1/2 red bell pepper, thinly sliced
2 garlic cloves, minced
2 teaspoons ground paprika
1/4 teaspoon ground cayenne pepper
2 tablespoons all-purpose flour
2/3 cup dry sherry
1 cup chicken broth
parsley, chopped fresh

Steps:

To Make the Meatballs:.
Cover the bread with water or milk and soak until the bread is softened. Remove the bread and squeeze to remove the liquid.
In a large bowl, combine the beef and pork. Add all the meatball ingredients and mix well. Form about 1 tablespoon of the mixture into small balls and roll them in the flour.
Reheat the skillet and add additional oil if necessary. Brown the meatballs in batches over medium heat, shaking the pan frequently so that the balls retain their round shape. Remove and drain.
To Make the Sauce:.
Heat the oil in a skillet and saute the onion, bell pepper, and garlic until soft. Add the paprika, cayenne, and the flour. Continue to cook for an additional minute.
Whisk in the sherry and chicken broth, bring to a boil, and reduce the heat. Add the meatballs to the sauce and simmer, turning the meatballs occasionally, for 20 to 25 minutes until they are cooked and sauce has thickened slightly.
Serve the albondigas with the sauce, garnished with the parsley and speared with a toothpick.

Nutrition Facts : Calories 455.5, Fat 19.8, SaturatedFat 6.3, Cholesterol 96.5, Sodium 257.9, Carbohydrate 23.1, Fiber 1.9, Sugar 3.5, Protein 21.4

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

Ingredients

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

More about "albondigas in sherry pepper sauce recipes"

SPANISH MEATBALLS RECIPE (PORK AND CHORIZO ALBONDIGAS)

Web May 18, 2020 Add the garlic and saute together until aromatic (about 1 or 2 minutes). Take off the heat and set aside to cool to room temperature. …
From spanishsabores.com
5/5 (2)
Total Time 45 mins
Category Appetizer
Calories 672 per serving

To make the meatballs, first start by frying the onions and garlic with the chorizo. Place a heavy skillet over medium-high heat and add one tablespoon of the olive oil. When it's hot, add the chopped chorizo and saute to release the fat, for 5 minutes or until the meat turns a darker, golden color. Add the diced onion and saute for 3 minutes or until translucent.
Add the garlic and saute together until aromatic (about 1 or 2 minutes). Take off the heat and set aside to cool to room temperature.
Meanwhile, combine the pork mince, breadcrumbs, paprika, thyme leaves, egg, salt, and pepper in a large mixing bowl. Add the onions, garlic, and chorizo and mix until well-combined.
Wet your fingers gently with water roll the mixture into whatever size meatballs you prefer. (Keep in mind that larger meatballs will need longer cooking time). I usually go for a 1-inch meatball.

Albondigas In Sherry Pepper Sauce Recipes

SPICY ALBONDIGAS

I grew up eating this soup and after trying dozens of recipes I have combined them to come up with this dish. The flavors are rich, the meatballs are tender and the broth is good enough to drink by itself. Serve with warm flour tortillas.

ALBONDIGAS IN SHERRY PEPPER SAUCE

ALBONDIGAS

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.

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