Best Spicy Albondigas Recipes

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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

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

SPICY SPANISH ALBONDIGAS (MEATBALLS)



Spicy Spanish Albondigas (Meatballs) image

These little meatballs have a great kick and so much more flavor than traditional meatballs. Serve with additional Tabasco for sprinkling, and some very cold beer! When we were in Spain, San Miguel was the local favorite beer, but Dos Equis would be just as good!

Provided by TinyBubbles

Categories     Meat

Time 12m

Yield 26-30 meatballs, 8-12 serving(s)

Number Of Ingredients 8

1/2 lb ground beef
12 ounces chorizo sausage
1 egg, beaten
1/2 cup breadcrumbs
2 tablespoons parsley
2 garlic cloves, minced
1 teaspoon Tabasco sauce
vegetable oil

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.

MEATBALLS IN SPICY TOMATILLO SAUCE (ALBONDIGAS EN SALSA VERDE)



Meatballs in Spicy Tomatillo Sauce (Albondigas En Salsa Verde) image

From the Goya "Best of the Americas: Mexico" booklet, hearty meatballs covered in an authentic spicy Salsa Verde in this classic Centeral Mexican dish.

Provided by ElleFirebrand

Categories     Poultry

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 17

1 (26 ounce) can whole tomatillos, drained
1 cup onion, finely chopped
3 garlic cloves, minced
2 canned chipotle chiles in adobo
1 teaspoon beef bouillon, dissolved in
1 cup hot water or 1 cup beef broth
adobo seasoning
3/4 lb lean ground beef
3/4 lb ground turkey or 3/4 lb ground pork
1 cup dry breadcrumbs, soaked in
4 tablespoons milk
2 eggs, slightly beaten
1/2 cup chopped white onion
1 tablespoon chopped of fresh mint or 1 teaspoon dried mint
1/4 cup fresh cilantro, chopped
1 teaspoon oregano
2 tablespoons cilantro (for garnish)

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.

Nutrition Facts : Calories 343.6, Fat 14.2, SaturatedFat 4.6, Cholesterol 139.4, Sodium 237.9, Carbohydrate 25.1, Fiber 4, Sugar 7.7, Protein 29.1

ALBóNDIGAS AL CHIPOTLE (SPICY MEATBALL SOUP)



Albóndigas al chipotle (spicy meatball soup) image

Great for rainy days and using leftover rice!

Provided by Meredith Marin @meredithmarin

Categories     Beef

Number Of Ingredients 17

1 pound(s) ground beef
1 pound(s) ground pork
1 cup(s) cooked rice (leftover is great!)
1 1/2 teaspoon(s) (give or take) mexican dry oregano
1 - egg
- salt and pepper to your liking
4 large ripe tomatoes, chopped (try to conserve juice)
2-3 clove(s) garlic, minced
1 pinch(es) cumin seeds
1 large onion, chopped
6-8 cup(s) chicken broth (bouillon, tetra-pak, homemade...whatever)
1-2 tablespoon(s) olive oil, extra virgin
- salt and pepper to taste
2 - carrots, julienned
1 - potato, julienned
1-2 sprig(s) fresh oregano or epazote (herb found in latino markets)
1-3 - canned chipotle chiles en adobo (depends on your tolerance for heat)

Steps:

  • For the broth: On medium heat, in a pot, saute the onion, garlic and cumin seeds in the olive oil until the onions are translucent. Add tomatoes and continue to simmer slow and low. It's ready when the tomatoes are cooked down and it looks saucy. You may need to add a little broth. At this point, either transfer tomato sauce to a blender jar with the chipotles, or if you have a hand-held blender, throw the chipotles in the pot and blend there with a little broth. When your tomato sauce is smooth, transfer back to the pot, add all of the broth, carrots, potatoes and fresh herbs, S&P, cover, and bring to a steady simmer for about 20 minutes or so. (I like to add zucchini, and kale if I have it. Add it a little later though.)
  • Meatballs: In a large bowl, combine ground beef and pork, rice, oregano, egg, S&P with your hands. It's fun. Form into balls, size is up to you. I wouldn't recommend larger than baseball sized or they might fall apart. Gently add the meatballs to the soup one at a time. When they are good and buoyant and firm, they're done. Serve in deep bowls. Have fresh, chopped white onion, cilantro, lime wedges and chopped avocado for a garnish, and of course, plenty of warm corn tortillas! ¡Buen provecho!

SPICY ALBONDIGAS SOUP



Spicy Albondigas Soup image

I've been told this Albondigas soup is better than any Mexican restaurant. If you like spicy, you'll love this recipe. The addition of serrano pepper adds heat, but is not overwhelming. I prefer to use Jasmine rice as it is sticky and helps hold the meatballs together better. I have prepared this several ways, by dropping the...

Provided by V Seward

Categories     Beef Soups

Time 55m

Number Of Ingredients 28

MEATBALLS
1 lb lean ground beef
9 oz chorizo (mexican sausage, mild or medium
1 egg beaten
3 garlic cloves, minced
1 small serrano pepper, finely diced, no seeds
1/2 carrot, minced
1 c cooked jasmine rice
1/2 c white onion finely chopped
1/2 c cilantro, fresh chopped
1/2 tsp salt
1/2 tsp black pepper
1 tsp ground cumin
2 sprig(s) oregano, fresh chopped
1/2 c panko bread crumbs
ALBONDIGAS SOUP
2-32 oz chicken broth
1 white onion chopped
4 stalk(s) celery, cut in chunks
1-16 oz can diced tomatoes
1 tsp ground cumin
1 sprig(s) oregano, fresh
1 c cilantro, fresh chopped
1 large zucchini, chopped
3 red potatoes, chopped
1/2 pkg peeled baby carrots, chopped
1 tsp cumin seeds
salt and pepper

Steps:

  • 1. Make the meatballs first: Combine everything and mix thoroughly.Form meatballs and roll between your palms
  • 2. Place meatballs on cookie sheets. You should make around 20 to 24 meatballs
  • 3. Bake Meatballs 15 mins in a Preheated Oven 350* Turn oven off and let meatballs rest in oven while making soup
  • 4. Combine chicken broth, onion, celery, tomatoes and their liquid, cumin, oregano and cilantro leaves in a large pot.
  • 5. Bring to boil, and reduce heat and simmer. Add zucchini, carrots and potatoes and continue cooking.
  • 6. Gently drop meatballs in the soup. Simmer and cook another 10-15 minutes, until the carrots and potatoes are fork tender.
  • 7. Season with salt and pepper, to taste. Serve over rice if preferred. ENJOY!

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