Best Albondigas Sinaloenses Recipes
ALBONDIGAS ESTILO MAMA MEATBALLS LIKE MAMA MAKES
Whenever my mother comes to visit, I always ask her to make me these albondigas. I have tried to serve them at the restaurant but people can't seem to get excited about meatballs. Too bad! It's a fabulous soup. My mother always served it with freshly made corn tortillas, salsa casera and refried beans with asadero. Meatballs freeze well and reheat wonderfully.
Provided by Food Network
Categories appetizer
Time 1h40m
Yield about 45 small meatballs
Number Of Ingredients 12
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.
HOMEMADE ALBONDIGAS SOUP
This soup reminds me of when I was young, staying home from school. My grandmother would make this for me. It is so good and flavorful. It is great for a cold rainy day, or any day you feel like it. You can substitute any of the veggies for ones you like better. My grandmother would also make Mexican rice and scoop some into my bowl to make it even better!
Provided by Melissa Washington
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 1h30m
Yield 6
Number Of Ingredients 11
Steps:
- Place the ground beef, 1/2 of the cilantro, 1/2 of the chopped onion, the garlic, garlic salt, and onion powder in a bowl. Sprinkle with salt and black pepper, and mix gently until combined. Form the meat mixture into golf ball-sized meatballs.
- Spray a large skillet with nonstick spray, and brown the meatballs carefully over medium-high heat; remove the meatballs and set aside (the meatballs do not need to be fully cooked; they will finish cooking in the soup). Cook and stir the remaining onion in the same skillet over medium-low heat until translucent, about 10 minutes.
- Pour the chicken broth into a large pot, and stir in the onion; add the carrots, celery, and potatoes. Bring to a boil over high heat; reduce heat and simmer until potatoes are nearly tender, about 15 minutes. Add the meatballs and the remaining cilantro; simmer for 30 minutes. Season to taste with salt and black pepper.
Nutrition Facts : Calories 275 calories, Carbohydrate 26 g, Cholesterol 46.4 mg, Fat 12.1 g, Fiber 4.5 g, Protein 15.7 g, SaturatedFat 4.7 g, Sodium 159.4 mg, Sugar 4.1 g
ALBONDIGAS
My Grandmother Trinidad loved making this albondigas recipe. We like to serve it over tostadas sprinkled with raw cabbage. -Wanda Knutson, Waco, Texas
Provided by Taste of Home
Time 35m
Yield 10 cups.
Number Of Ingredients 14
Steps:
- In a Dutch oven, cook onion, garlic and ½ cup tomato sauce with olive oil until onion is tender. Add broth and ½ cup tomato sauce; bring to a simmer., Meanwhile, in a large bowl, mix ground beef, rice, egg, salt, pepper, milk, cumin, saffron, crushed crackers and remaining ½ cup tomato sauce until combined. With wet hands, form into 1-in. balls. Gently add meatballs to simmering broth; cook, stirring occasionally, 20-25 minutes. If desired, serve with tostadas and cabbage and garnish with cilantro.
Nutrition Facts : Calories 300 calories, Fat 12g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 1998mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Albondigas Sinaloenses Recipes: A Traditional Mexican Dish with a Twist
Albondigas Sinaloenses, also known as Sinaloa-style meatballs, is a dish that originated from the region of Sinaloa, located in northwestern Mexico. This traditional Mexican dish is a hearty bowl of meatballs made from ground beef, rice, and aromatic herbs and spices, served in a tomato-based broth.
The Origin of Albondigas Sinaloenses
Sinaloa is a state in Mexico that is famous for its vibrant food culture. The state is located in the northwest of Mexico, along the Gulf of California, and is home to a diverse range of cultures and traditions. Albondigas Sinaloenses is just one of the many dishes that have become popular in this region over the years.
The recipe for Albondigas Sinaloenses has been passed down from generation to generation in Sinaloa, with each cook adding their own unique twist to the dish. The dish is traditionally served during festivals, special occasions, and family gatherings, and is considered to be a symbol of the local culture and heritage.
The Ingredients in Albondigas Sinaloenses
While the ingredients in Albondigas Sinaloenses can vary depending on the region, there are a few staples that are found in every version of the dish. These ingredients include:
- Ground beef
- Long-grain rice
- Egg
- Garlic
- Onion
- Cumin
- Oregano
- Salt and pepper
- Tomatoes
- Carrots
- Potatoes
- Serrano chiles
The broth for Albondigas Sinaloenses is usually made with tomatoes, onions, garlic, and chicken broth. Some cooks add carrots and potatoes to the broth to give it more flavor and texture.
The Cooking Process for Albondigas Sinaloenses
The process for making Albondigas Sinaloenses is relatively simple, yet time-consuming. The first step is to make the meatballs. To do this, ground beef is mixed with cooked long-grain rice, chopped onion, garlic, cumin, oregano, and an egg. The mixture is then formed into small meatballs and set aside.
Next, the broth is prepared. Tomatoes, onions, garlic, and chicken broth are combined in a large pot and brought to a boil. Carrots, potatoes, and Serrano chiles are added to the pot and cooked until tender.
Once the vegetables are cooked, the meatballs are added to the pot and simmered until they are cooked through. The final touch is to season the broth with salt and pepper to taste.
The Variations of Albondigas Sinaloenses
While the traditional recipe for Albondigas Sinaloenses is delicious on its own, there are many variations of the dish that have been created over the years. Some cooks add spices like cinnamon and cloves to the broth to give it a sweeter flavor. Others add chopped celery or bell peppers for added crunch.
Some cooks also choose to substitute the ground beef with ground chicken or turkey for a lighter version of the dish. Vegetarians can also enjoy Albondigas Sinaloenses by using a meat substitute like tofu or tempeh instead of the ground meat.
Conclusion
Albondigas Sinaloenses is a dish that is packed with flavor and tradition. Every family in Sinaloa has their own unique recipe for the dish, and each recipe adds to the richness and diversity of Mexican cuisine.
Whether you prefer the traditional recipe or one of the many variations, Albondigas Sinaloenses is a dish that is sure to please. So why not give it a try and see what all the fuss is about?
Tip 1: Use Fresh Ingredients
One of the essential tips when making albondigas sinaloenses recipes is to use fresh ingredients. The freshness of the ingredients impacts the taste and overall quality of the dish. Fresh vegetables have a different taste, and they add a unique flavor to the albondigas sinaloenses recipe, making it more flavorful and enjoyable.Examples of Fresh Ingredients
- Tomatoes
- Cilantro
- Potatoes
- Carrots
- Onions
- Bell peppers
Tip 2: Brown the Meat
Browning the meat is an essential step when making albondigas sinaloenses recipes. This step enhances the flavor of the meat and gives it a rich, brown color. Browned meat also makes it easier to remove any excess fat, which can alter the taste and texture of the dish.How to Brown Meat:
- Heat a few tablespoons of oil in a pan.
- Add the meat and let it cook for a few minutes without stirring.
- Use a spatula to flip the meat over and let it cook on the other side.
- Repeat the process until all the meat is browned.
Tip 3: Add Spices and Herbs
Adding spices and herbs is an excellent tip to make the perfect albondigas sinaloenses recipe. Spices and herbs add flavor to the dish and give it a unique taste. They also add to the aesthetic appeal of the dish, making it look more appetizing.Examples of Spices and Herbs:
- Cumin
- Cayenne pepper
- Oregano
- Cilantro
- Basil
- Paprika
Tip 4: Use Broth or Stock
Using broth or stock is a vital tip for making the perfect albondigas sinaloenses recipe. Broth or stock adds to the flavor of the dish and gives it a depth of flavor that plain water cannot provide. The broth or stock used in albondigas sinaloenses recipe is primarily made from meat or chicken.How to Make Broth:
- Place meat bones or chicken bones in a pot with cold water.
- Bring the water to a boil and turn the heat down to low.
- Simmer the bones for several hours, adding herbs and spices to taste.
- Strain the broth and discard the bones.
Tip 5: Use Bread or Rice
Using bread or rice when making the meatballs in albondigas sinaloenses recipes is a valuable tip. Bread or rice acts as a binding agent, holding the meat together and creating a moist, tender texture. The bread or rice also adds to the flavor of the meat and makes it more enjoyable to eat.How to Use Bread or Rice:
- Soak slices of bread or cooked rice in water or milk.
- Squeeze out any excess moisture.
- Add the bread or rice to the meat mixture and mix well.
- The bread or rice will absorb the liquids and keep the meatballs moist and tender.
Tip 6: Let the Meatballs Chill
Letting the meatballs chill is a crucial step when making albondigas sinaloenses recipes. Chilling the meatballs allows the flavors to meld together, making the dish more flavorful and enjoyable. Also, the chilled meatballs are easier to handle, making it easier to shape them and cook them to perfection.How to Chill the Meatballs:
- Place the meatballs in a container and cover them with plastic wrap.
- Let them chill in the refrigerator for at least 30 minutes.
- Remove the meatballs from the refrigerator and let them come to room temperature before cooking.
Tip 7: Simmer the Meatballs in the Broth
Simmering the meatballs in the broth is an essential tip for making the perfect albondigas sinaloenses recipe. Cooking the meatballs in the broth adds flavor and moistness to the meatballs, making them more enjoyable to eat. Also, cooking the meatballs in the broth allows the flavors to meld together, creating a more flavorful dish.How to Simmer the Meatballs:
- Bring the broth to a boil.
- Add the meatballs to the broth and let them simmer until fully cooked.
- Remove the meatballs from the broth and serve.
- Alternatively, you can add vegetables, such as carrots and potatoes, to the broth to make albondigas sinaloenses a complete meal.