Best Albondigas Sinaloenses Recipes
AUTHENTIC MEXICAN MEATBALLS (ALBONDIGAS MEXICANAS)
Find out how to make these delicious, easy to make, Mexican meatballs, known as "albondigas" in Spanish.
Provided by Charbel Barker
Categories Main Course
Time 55m
Number Of Ingredients 21
Steps:
- Start by adding the 1/2 cup of white rice to a pan with 1/2 cup of water and let boil for 10 minutes to partially cook the rice. Let cool and set aside.
- Add all of the meatball ingredients, including the rice, in a large bowl and mix well.
- Once combined, form balls that are approximately 1 inch in diameter, and place on a baking sheet.
- Bake at 400 degrees Fahrenheit for about 15 minutes or until sufficiently browned on the outside.
- Separately, blend the ingredients for the salsa in a blender, and then saute the salsa with 1 tsp of olive oil over medium-high heat. Add the potatoes and let boil for approximately 5 minutes.
- Add the celery and the cooked meatballs.
- Add additional salt and pepper to taste and let simmer for approximately 20 minutes longer until the meatballs and potatoes are completely cooked through.
- Accompany with rice, beans, and tortillas.
Nutrition Facts : ServingSize 1 Meatball, Calories 97 kcal, Carbohydrate 7 g, Protein 5 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 16 mg, Sodium 250 mg, Fiber 1 g
ALBONDIGAS
Provided by Food Network
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- Put chorizo, beef, pork, onion, panko, tomato paste, oregano, paprika, garlic salt, Aleppo pepper, turmeric, cumin and eggs in a large mixing bowl and knead together with your hands (using gloves is a good idea) until everything is thoroughly combined. Form the mixture into a ball, then cover and refrigerate, 30 minutes.
- Preheat the oven to 350 degrees F.
- Line a half sheet pan or cookie sheet with parchment paper. Working quickly, weigh out 1-ounce portions of the meat. Roll each portion into balls and transfer to the lined sheet pan.
- Roast, about 40 minutes. Toss the meatballs in the Cuban Catsup and serve over fresh greens, if desired.
- Combine the tomatoes, cumin, vinegar, garlic, paprika, Aleppo pepper, turmeric, salt, smoked paprika and 3/4 cup water in a small saucepan, and bring to a slow simmer over medium-low heat. Continue to cook, stirring occasionally, until most of the liquid has reduced and the mixture has thickened, about 10 minutes. Allow to cool for 10 minutes.
- Transfer to a non-reactive container and chill in the refrigerator for about 30 minutes.
- Pour the mixture into a blender and blend on high. With the blender running, drizzle in the oil to form an emulsion.
SOPA DE ALBóNDIGAS (MEXICAN MEATBALL SOUP)
Ask 10 people for a recipe for a particular dish, and you'll probably get 10 different recipes. Mexican sopa de albóndigas is no exception. Most variations are likely to involve vegetables, rice, a tomato-based broth and, inevitably, meatballs. Wesley Avila, the chef of Guerrilla Tacos in Los Angeles, learned this recipe from his mother, who learned it from her grandmother. His meatballs are hefty in size but light in density, and follow his family's tradition of adding uncooked white rice to the pork-beef mixture before shaping it into balls and cooking: "My mom always told me that when the rice is done, the soup is ready," Mr. Avila said. "She used it almost as a timer." The toppings - piled on as you would atop chili - skew cheffy, but they are entirely optional.
Provided by Alexa Weibel
Categories dinner, soups and stews, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- Prepare the meatballs: In a large bowl, combine the beef, pork, rice, mint, garlic, salt and pepper. Using your hands, gently mix until well combined. Pinch off 2-ounce portions and gently roll between your palms to form golf ball-size rounds, transferring rounds to a sheet pan. (You should have about 28 meatballs.)
- In large pot, combine the olive oil, onion, carrots, celery and potato; season with salt and pepper. Cook over medium-high, stirring occasionally, until slightly softened, about 5 minutes. Add the tomato paste, garlic, bay leaves, oregano and cumin, and cook over medium, stirring frequently, until fragrant and tomato paste starts to caramelize, about 3 minutes. Add the chicken stock and tomato sauce and bring to a simmer over high.
- Once the stock begins to bubble, reduce the heat to medium-low. Carefully add the meatballs, one by one, distributing them evenly in the pot until they're all submerged. If necessary, reduce the heat to reach a low simmer (this will keep the meatballs tender), and cook until the meatballs and rice are cooked through, about 40 minutes. (Resist the urge to stir for the first 20 minutes, otherwise you risk breaking the meatballs apart before they've firmed up.) Skim any impurities from the surface as the soup simmers.
- Season to taste with salt. Divide the soup among bowls, about four or five meatballs per portion, and set out bowls of whatever garnishes you like.
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.
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.
Provided by Punky
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 1h50m
Yield 10
Number Of Ingredients 18
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
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
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
MAMA'S OLD-FASHIONED ALBONDIGAS (MEATBALL SOUP)
This is my number-one soup recipe, perfect for a cold rainy day, handed down to me by my mother. I hope you all enjoy it as much as my family has.
Provided by SpiceUpYourLife
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 1h25m
Yield 12
Number Of Ingredients 25
Steps:
- Pour water into a large stockpot over high heat. Stir in 3 cups tomato sauce, yellow onion, chicken bouillon, garlic, and 1 tablespoon dried oregano. Bring broth to a slow boil.
- Combine ground beef, eggs, 1/2 cup tomato sauce, white rice, 1/4 cup cilantro, seasoned salt, 1 tablespoon dried oregano, onion powder, garlic powder, black pepper, and cumin in a large bowl. Squeeze mixture with your hands until thoroughly mixed.
- Scoop 1/4 cup of beef mixture and form in a ball. Lower gently into boiling broth. Repeat with remaining beef mixture.
- Stir potatoes, carrots, and celery into the broth. Cover and simmer until meatballs and potatoes are tender, about 30 minutes. Stir in zucchini and cabbage. Cover and simmer until cabbage is tender, about 10 minutes.
- Serve with a squeeze of lemon juice and garnish with avocado and 1/4 cup cilantro.
Nutrition Facts : Calories 368.6 calories, Carbohydrate 29.5 g, Cholesterol 127.8 mg, Fat 15.3 g, Fiber 5.5 g, Protein 29.2 g, SaturatedFat 5.8 g, Sodium 1125.3 mg, Sugar 7.2 g
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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.