Brazilian Meat Balls Almôndegas Recipes

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MEATBALLS AND NOODLE SOUP (ALMONDIGAS)



Meatballs and Noodle Soup (Almondigas) image

Almondigas is a hearty Filipino soup consisting of meatballs and thin, salted Chinese noodles made from wheat flour that cook quickly.

Provided by Liza Agbanlog

Categories     Philippines     Meatball     Pork     Noodle     Soup/Stew     Dinner     Kid-Friendly     Small Plates     Green Onion/Scallion     Garlic

Yield 4 servings

Number Of Ingredients 11

1 lb (450 g) lean ground pork
2 green onions, finely chopped, plus more for garnish
1 egg, beaten
3 tbsp (25 g) all-purpose flour
Salt and freshly ground black pepper
1 tbsp (15 ml) olive oil
2 cloves garlic, minced
1 onion, chopped
8 cups (1.9 L) chicken broth
1 tbsp (15 ml) fish sauce
2 oz (57 g) misua noodles, Japanese somen noodles, capellini noodles or angel hair pasta

Steps:

  • In a large bowl, combine the pork, green onions, egg and flour. Season with salt and pepper. Mix together well, then form into 1-inch (2.5-cm) meatballs. Set aside.
  • Heat the oil in a pot over medium-high heat. Add the garlic and onion. Sauté until the onion begins to soften, about 2 minutes.
  • Add the broth and fish sauce, and bring to a boil. Drop the meatballs into the boiling broth and simmer for 10 to 15 minutes, or until the meatballs are cooked. Add the misua noodles and cook until soft, about 3 minutes. Season with fish sauce (or salt) and pepper, to taste.
  • Garnish with the chopped green onions. Serve hot.

BRAZILIAN MEAT BALLS (ALMôNDEGAS)



Brazilian Meat Balls (Almôndegas) image

Number Of Ingredients 15

1 pound ground round steak
1 onion finely chopped
1 beaten egg
1 tablespoon chopped parsley
1/2 teaspoon pepper
1/2 teaspoon salt
2 tablespoons flour
1 tablespoon Parmesan cheese
SAUCE
2 tablespoons cooking oils
1 chopped onion
1/2 teaspoon salt
3 tomatoes beaten in blender
3 tablespoons tomato purée
1/2 cup water

Steps:

  • Mix well and form balls. Roll in the flour and deep fry in hot fat until well browned. Reserve. Sprinkle with parmesan. Brown the onion in the cooking oil, add the other ingredients. Bring to a boil. Add the meat balls. Turn the heat down and let the meat balls simmer until well done and the sauce is thick.

Nutrition Facts : Nutritional Facts Serves

MEAT LOAF (ALMôNDEGAS PROVINCIAL)



Meat Loaf (Almôndegas provincial) image

Number Of Ingredients 3

Brazilian Meat Balls (Almôndegas)
2 boiled eggs
hot oil

Steps:

  • Make the meat mixture as in the recipe for meatballs. Form into a loaf. Inside the loaf, hide 2 peeled whole boiled eggs. Dip the loaf into flour and deep fry in hot oil. Place the loaf in the sauce and increase cooking time over low heat so the almôndegas will be well cooked inside.

Nutrition Facts : Nutritional Facts Serves

ALBONDIGAS (SPANISH MEATBALLS)



Albondigas (Spanish Meatballs) image

A very popular Spanish tapas dish - I can't vouch for the authenticity, but it tastes great. Lamb can be used as a substitute for beef if desired. Taken from my blog at http://onceuponathyme.wordpress.com/2008/11/30/albondigas-spanish-meatballs/

Provided by Andrew Schofield

Categories     Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

500 g lean beef, minced
1 egg
2 (400 g) cans chopped tomatoes
2 beef bouillon cubes
1/2 glass red wine
herbes de provence (or a good selection of mixed herbs)
1 onion, finely sliced
1 garlic clove, finely sliced

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.

Nutrition Facts : Calories 267, Fat 9.5, SaturatedFat 3.5, Cholesterol 126.8, Sodium 413.6, Carbohydrate 11.9, Fiber 2.8, Sugar 7, Protein 29.9

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