Best Albondigas Meatballs Recipes

BIKERS SPANISH MEATBALLS "ALBONDIGAS"

Steps:

• For the meatballs, Put the minced meat in a bowl with the onion, garlic, parsley and breadcrumbs. Mix with your hands until well combined, add the beaten egg and mix until well combined. Shape the mixture into small meatballs.
• Sprinkle some plain flour onto a plate, and roll the meatballs in the flour to coat lightly.
• Heat one tablespoon of the olive oil in a frying pan and add a few meatballs to the pan. Fry gently, turning frequently, until golden-brown on all sides. Remove from the pan and set aside to drain on kitchen paper. Repeat with the remaining meatballs, cooking them in batches until they are all cooked. Top up the oil as needed during the cooking process.
• Once the meatballs are cooked, make the sauce. In the same pan as the meatballs were cooked in, fry the carrots, onions and garlic over a medium heat until the onions are soft and lightly coloured. Add the parsley, paprika and saffron, and pour in 300ml/½pt water. Bring to the boil, simmer for 2-3 minutes to thicken, season with salt to taste, and then add the meatballs to the pan. Simmer for 10 minutes to warm through before serving.

ALBONDIGAS (MEATBALLS) EN CHIPOTLE

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.

TURKEY AND RICE MEATBALLS (ALBONDIGAS)

Steps:

• Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil and oil the surface lightly.
• Mix ground turkey, cooked rice, garlic, parsley, egg, salt, paprika, cumin, pepper, oregano, cayenne, and olive together in a bowl using a fork. Portion mixture with a small scoop (between 1/4 and 1/3 cup) and place on prepared foil-lined baking sheet. Use your (wet) hands to form into round meatballs. Bake in preheated oven until browned, about 15 minutes.
• Pour chicken broth and prepared tomato sauce in a saucepan. Whisk in creme fraiche, sherry vinegar, and paprika. Transfer meatballs to tomato sauce. Set heat to medium high and bring to a simmer. Reduce heat to low and simmer until tender, 60 to 90 minutes. If sauce gets too thick, add a splash or 2 of broth or water. Remove from heat. Stir in parsley, salt, and pepper.

CHICKEN-CHORIZO ALBONDIGAS (MEATBALLS) WITH MANGO BBQ SAUCE AND ASIAN SLAW

Steps:

• For the spicy mango BBQ sauce: Place the ketchup, mango, agave, soy sauce, shallots, Sriracha, vinegar, mustard and garlic in a saucepan and bring to a simmer over medium-low heat. Simmer 20 minutes, stirring occasionally. Remove from the heat and cool 5 minutes. Place all the ingredients in a blender and blend until smooth. Season to taste with salt.
• For the Asian slaw: In a large bowl combine the cabbage, snow peas, red peppers, carrots and scallions.
• For the dressing: In a blender, combine the olive oil, honey, peanut butter, vinegar, ginger, soy sauce, sesame oil, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Pour the dressing over the slaw, then stir well and allow to sit while you make the meatballs.
• For the chicken and chorizo meatballs: Preheat the oven to 350 degrees F. Place a large nonstick skillet over medium heat and add 2 tablespoons olive oil. Once the oil is hot, add the onions, Anaheim chiles, 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir to combine and allow to cook, stirring occasionally, 10 minutes. Add the garlic and cook, 2 minutes, then pour the mixture into a small bowl to cool slightly and set aside. Wipe the pan down with a paper towel and set aside to use again.
• Line a baking sheet with aluminum foil and set aside. To a food processor fitted with a steel blade, add the panko, parsley, thyme and onion-garlic mixture. Pulse about 5 times and pour into a mixing bowl. To the same bowl, add the ground chicken, chorizo, eggs, 3 tablespoons water, 3/4 teaspoon salt and 1/2 teaspoon pepper, and with clean hands, combine well.
• Place the wiped-down skillet over medium-high heat and add the remaining 2 tablespoons olive oil. Using a small ice cream scoop, make 30 to 34 even-size meatballs. Place about 8 meatballs in the hot oil and brown them all over, about 1 minute per side, then transfer them to the lined baking sheet. Continue with the remaining meatballs in the same manner. Transfer the meatballs to the oven to finish cooking, 15 minutes.
• Spoon some BBQ sauce onto each of 4 plates, then divide the meatballs among them. Add the cilantro, peanuts and sesame seeds to the slaw and stir again, then divide among the 4 plates and serve immediately.

ALBONDIGAS (SPANISH MEATBALLS)

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.

MEATBALLS IN CHIPOTLE SAUCE(ALBONDIGAS ENCHIPOTLADAS)

Steps:

• Heat a small skillet over medium-low heat.Add cumin seeds and toast,stirring constantly until they begin to pop and remove immediately from heat.Grind cumin seeds to a fine powder in a spice grinder,set aside.
• Peel all garlic cloves and the onion.Mince 5 of the cloves of garlic and leave 4 whole.Grate the onion very finely or you may mince it,but it must be very very fine or the meatballs will not hold together well.
• Mix together meat,1 teaspoon of the cumin,the minced garlic,the onion and the rice;form into meatballs using about 2 tablespoons for each meatball;set aside.
• Now roast the tomatoes.There are several ways to do this:you may roast them in an iron skillet over medium high heat until charred in places on both sides or you may put then under a hot broiler about 15 minutes,turning halfway through until charred and softened.Tomatoes could also be roasted directly over a flame if you have the means to do this.
• In a blender combine tomatoes,1 teaspoon cumin,1 cup broth, and all remaining ingredients for the sauce.Blend to a smooth sauce.
• Heat the oil in a large heavy skillet or dutch oven over medium heat until a drop of sauce sizzles in the oil.Add all of the sauce at once and stir for about 5 minutes.Sauce should be simmering.
• Carefully drop in about 1/3 of the meatballs and reduce heat to medium.cook for about 6 minutes,stirring the sauce occasionally without disturbing the meatballs.Carefully turn all the meatballs and cook another 4-6 minutes until they are cooked through.Remove to a covered dish.
• Add 1/2 cup broth to the pot,mix well.When sauce returns to a simmer cook a second batch of meatballs in the same manner.
• Repeat for last batch of meatballs.Add all meatballs back to the pot and warm through.Serve over rice,if desired.

SPICY SPANISH ALBONDIGAS (MEATBALLS)

Steps:

• Combine hamburger and chorizo in a large bowl. Add all other ingredients, but do not over-work the meat.
• Form into small, bite-sized balls and fry in hot oil until brown on all sides and done through.
• *Note: These can also be baked at 400 F for about 18 - 20 minutes.

SPANISH MEATBALLS (ALBONDIGAS)

Steps:

• Mix the ground beef with the egg and half of the chopped onion. Season with one stock cube and black pepper.
• Pour olive oil into a large pot and heat. Roll the meat mixture into the size of ping pong balls and add them to the oil. Fry until almost done then add the rest of the onion and fry together for another couple of minutes.
• Add tomatoes to the meatballs; add the red wine, the other stock cube and black pepper to season. Let everything simmer for another 15 minutes.

ALBONDIGAS CON SALSA DE TOMATE (SPANISH STYLE MEATBALLS)

Steps:

• Combine meatball ingredients in a bowl.
• Shape mixture into balls.
• Cook in 2 tbspns olive oil, turning frequently.
• Add sauce ingredients to pan.
• Cover and cook gently, about 15 minutes; until tomatoes are pulpy and meatballs are cooked through.

MEATBALLS IN SPICY TOMATILLO SAUCE (ALBONDIGAS EN SALSA VERDE)

Steps:

• In batches, puree tomatillos, onion, garlic and chipotles in blender or food processor. Pour into saucepan large enough to hold sauce and meatballs. Stir in beef broth and bring to boil on medium-high heat. Lower heat and simmer for 10 minutes. Season with Adobo.
• Season beef and turkey (or pork) with Adobo. In bowl, combine meat, soaked bread crumbs, eggs, onion, minute, cilantro and oregano. Mix thoroughly.
• To form meatballs, put 1 heaping tablespoon of meat in palm of hand and roll into ball, about the size of a walnut. Continue until all meatballs are formed.
• Add meatballs to sauce, cover and simmer for 25 minutes. Ths sauced should just cover meatballs. Stir occasionally, adding water if necessary. Served in heated dish, sprinkled with chopped cilantro.

MEXICAN MEATBALLS WITH CHIPOTLE SAUCE ' ALBONDIGAS '

Steps:

• To make the meatballs. Soften the onions and garlic in a pan and set aside to cool slightly.
• when cooled add the onions and garlic to the remaining meatball ingredients and mix thoroughly. The mixture should be quiet moist.
• With your hands shape into golf ball sized meatballs
• Drizzle the pan with a little oil and gently fry the meatballs in batched until coloured all the way around, then set aside. The meatball do not have to be fully cooked all the way through at this stage.
• To make the sauce. Scrape the pan clean and add oil if needed. fry the onions and garlic until browned.
• Add the remaining sauce ingredients and bring to a simmer.
• Carefully drop in the meatballs to the sauce along with any juices. Simmer for 30-40mins untill the sauce is thick and the meatballs are cooked through. Add a drop of water if the sauce becomes too thick.
• Check for seasoning and adjust with a bit more sugar, salt or pepper if needed.

ALBÓNDIGAS EN SALSA (SPANISH TAPAS-STYLE MEATBALLS)

Steps:

• Meatballs: Mix together the beef, pork, bread crumbs, parsley, eggs, 4 cloves garlic, and salt and pepper to taste in a large bowl. Let chill for 1 hour. Put 1 cup flour into a bowl. Using wet hands, form meat mixture into 20 even-sized meatballs. Roll each in flour; shake off excess. Transfer to sheet pan. Heat half the oil in a large skillet over medium-high heat. Brown half the meatballs in the skillet, 10-12 minutes. Transfer meatballs to a plate. Wipe out skillet and repeat with remaining oil and meatballs, leaving oil and caramelized bits in skillet. Sauce: Heat skillet with reserved oil over medium-low heat. Add remaining garlic, onions, leeks, and bay leaf and cook until softened, 12-15 minutes. Add remaining flour; cook for 2 minutes. Whisk in broth and wine, raise heat to medium-high, and bring to a boil while whisking constantly. Reduce heat to medium-low; simmer until thickened, 12-14 minutes. Let cool and discard bay leaf. Pureé sauce in blender in batches. Return sauce to skillet along with meatballs. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until thickened and meatballs are cooked through, 16-18 minutes. Season with salt and pepper and serve.

ALBONDIGAS - CUBAN MEATBALLS

Steps:

• In a large bowl, mix eggs, cracker crumbs, and milk together. Blend in the ground beef and all remaining ingredients.
• Form mixture into large balls(6-8). Roll in flour to lightly coat and sauté in olive oil until cooked through, remove and set a side while making the sauce in the same pan.
• To make sauce, sauté onion and green pepper in the remaining olive oil(add a tablespoon more if necessary) until translucent. Add mashed garlic during the last minute or two of frying. Drain thoroughly. Add remaining ingredients and mix well. Now add the meatballs back into the pan and bring to a boil. Reduce heat and simmer on low for about 30 minutes.

ALBONDIGAS CON PICADA DE ALMENDRA (MEATBALLS IN AN ALMOND SAUCE)

Steps:

• In a large bowl, combine the pork, veal, garlic, breadcrumbs, spices, egg and season with salt and pepper. Mix by hand until the mixture is smooth and leaves the side of the bowl. Refrigerate covered for one hour.
• When ready to cook, roll tablespoons of the mixture into small 1-inch balls.
• Heat one tbsp of olive oil in a frying pan and brown half the meatballs on medium-high heat (3 minutes). Drain on paper towels.
• Add the remaining oil, if necessary, and brown the other half of the meat balls. Drain on paper towels. Set aside the meatballs while making the sauce.
• Lower the heat and add onion. Cook until golden and caramelized. Add tomato and cook for one minute. Stir in the wine, broth and add the bay leaf. Add the meatballs back to the sauce. Season with salt and pepper, cover and cook for 30 minutes.
• Meanwhile combine parsley, garlic, 1/8 tsp salt, saffron, almonds and paprika in a blender or mini-food processor. Pulverize into a paste. Add this mixture, along with the peas, to the meatballs and cook for 15 more minutes.

ALBONDIGAS (MEATBALLS)

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.

ALBONDIGAS DE PAVO (SPANISH-STYLE TURKEY MEATBALLS)

Steps:

• Preheat oven to 500 degrees F.
• Mix all ingredients together. Using a number 16 scoop (2 ounces) or by hand, shape into 2-inch balls and place on lightly greased sheet pans.
• Roast for 15 minutes or until internal temperature reaches 165 degrees F.
• Remove from oven and hold for service.
• To make the sauce, heat the oil in a medium stockpot. Sauté onions in oil until caramelized, stirring frequently for about 15 minutes.
• Add garlic and thyme and cook only until garlic is fragrant. Season mixture with salt and pepper; stirring often, cook another 5 minutes over a low heat.
• Stir in tomatoes and diced red peppers. Cook for another 45 minutes over a low heat stirring often. Add remaining ingredients.

BONNIE'S MEXICAN ALBONDIGAS SOUP (MEATBALLS)

Steps:

• 1. Make the meatballs first. In a large mixing bowl combine the lean ground beef, beaten egg, garlic, bread crumbs, pine nuts, salt and pepper and mix with your hands. I make a long rope of the beef on the cutting board about one inch high and then I cut slices about 1/2 inch wide. Take each slice and roll it into a meatball about one inch in diameter. This technique helps to have more uniform slices. Place all the balls in a bowl in the refrigerator.
• 2. Make the soup and add to a large soup pot, the tomatoes, beef broth, water, potatoes, carrots and onion. Add the chili powder, bay leaf, cilantro, salt. Mix well and bring to a boil and simmer until carrots are tender. You should see an orange ring begin to form around the pan from the chili powder. Add more if you like it hotter.
• 3. Add the meatballs a little at a time to the soup so it doesn't stop boiling, Don't boil on too high heat or it will tear up your meatballs. Simmer meatballs 30 minutes.
• 4. Add sherry before serving and stir gently. Put a dash of tobasco in each bowl before serving. Enjoy!
• 5. Cook's Tip: The original recipe I created was a clone of the restuarant's recipe, and it did NOT have carrots, onions and potatoes in it. It was a true meatball soup. I added those vegetables later to make a more hearty soup.

ALBONDIGAS Y ARROZ (MEATBALLS AND RICE)

Steps:

• 1. For meatballs: 1. Grind garlic, mint, cloves, peppercorns, salt and cumin in molcajete to form liquidy paste. If you don't have a molcajete...use a food processor. 2. Place meats in large bowl. Add liquefied herb mixture, raw eggs and bread crumbs. Mix well (come on, use your hands). 3. Grab handful of meat mixture (a little smaller than a baseball). Flatten in hand. 4. Place small amount of chopped hard-boiled egg in center and form ball around chopped egg so that it's in the middle. 5. Slightly brown meatballs in pan with canola oil. Do NOT cook through. They will cook through later when they're in the sauce.
• 2. For Sauce: 1. In large pot, boil whole tomatoes until skin breaks. Let cool a little and peel off skins. 2. Save out 4 to 5 tomatoes for rice. 3. Remove seeds from chipoltles. 4. Place remaining tomatoes in blender with garlic, cumin, cloves, pepper, salt and chipoltles. Blend until smooth. 5. Pour sauce in large pot. Add bay leaves. Gently place meatballs in sauce making sure all meatballs are covered. 6. Bring to boil on stove, then reduce heat and simmer for about 20 minutes.
• 3. NOTE: May OMIT chipoltles if you want it less spicy.
• 4. For Rice: 1. Place rice in skillet with canola oil. Cook over medium-high heat, stirring, until rice is slightly toasted but not brown. 2. In blender, blend boiled/skinned tomatoes, water, garlic and salt until smooth. 3. Pour over rice in skillet and stir. Bring to boil then cover and reduce heat. Cover and simmer for 20 minutes until rice is tender. Do NOT stir during cooking process.
• 5. Plate up rice with a few meatballs, pour sauce over meatballs.

ALBONDIGAS ESTILO MAMA MEATBALLS LIKE MAMA MAKES

Steps:

• Combine masa harina with warm water. Mix ground meat with prepared masa, salt, pepper, garlic. Make meatballs about 1-inch round, about the size of a walnut. Set aside.
• In medium saute pan heat 2 tablespoons lard or oil over medium heat. Add 1 whole garlic clove. Let cook for 20 seconds, press with back of a cooking spoon to release the flavor. Remove the garlic. Set aside.
• Brown the flour in the lard until dark golden color, about 1 minute. Heat stock in soup pot or large Dutch oven until warm and add flour mixture. Bring to a boil and lower heat to simmer stock for 5 minutes. Taste and correct seasoning.
• Heat remaining 2 tablespoons lard or vegetable oil in large frying pan, add chopped scallion, tomato, chiles and the reserved 2 garlic cloves, minced, stir well to combine. Cook for 2 minutes and add to stock. Add cilantro and mint and simmer for another 5 minutes. Add the meatballs to the stock and simmer over low fire for 15 minutes or until done.

LAMB MEATBALLS WITH TOMATO SAUCE, SHEEP'S MILK CHEESE AND CUCUMBERS: ALBONDIGAS DE CORDERO

Steps:

• For the sauce: In a large pot, over medium heat, sweat onion, then add garlic and tomato. Cook for 5 minutes. Add sugar, vinegar and remaining ingredients and cook down for 45 minutes. Remove the bay leaf and run through a food mill. Set aside.
• Meatballs: Dice the meat and mix with salt. Grind twice with 1/4-inch dice. Add all other ingredients except egg and paddle in standing mixer for 1 minute. Add the egg and mix to combine.
• Form into 1-inch round balls, dust with all-purpose flour. Add a coating of oil to a large skillet, and shallow-fry the meatballs until golden. Cover with tomato sauce and simmer for 10 minutes over low heat. Sprinkle with ricotta and chopped cucumber and serve.