albondigas

Ingredientes y elaboración de la receta de albóndigas en salsa de Martín Berasategui

Receta de albóndigas en salsa de Martín Berasategui

185 g de cebolleta picada

ml de aceite de oliva virgen extra

g de carne de vaca picada

g de aguja de cerdo ibérico picada

g de yema de huevo

g de huevo entero

g de ajo picado

g de perejil picado

g de pan rallado

g de miga de pan

ml de leche entera

Harina

Sal y pimienta

900 g de cebolleta picada

800 g de zanahoria cortada en daditos

litro de vino blanco

litros de caldo de carne

Rehogamos la cebolleta en el aceite de oliva hasta que quede bien sudada, pero sin coger color.

En un bol ponemos todos los ingredientes y amasamos con las propias manos añadiendo la cebolleta previamente rehogada.

Hacer pequeñas bolas de carne y pasar por un poco de harina.

Freír en aceite de oliva muy fuerte de temperatura para que forme una costra crujiente por fuera y estén crudas por dentro.

Rehogamos la cebolleta y el ajo en aceite de oliva.

A continuación, añadimos la zanahoria y el vino blanco.

Reducir a seco y mojar con el caldo de carne.

Dejar cocer 30 minutos, triturar en la batidora de vaso y poner a punto de sal.

Introducir las albóndigas en la salsa hasta calentar bien.

Romper una de ellas, ver el punto de cocción y, al final, ligar con un chorretón de aceite de oliva.

Sopa de Albóndigas

lb beef

white rice,

tbsp Heirloom Blue Corn Masa Harina

cilantro,

garlic cloves,

garlic powder

onion powder

oregano,

tsp black pepper

tsp cumin

salt

roma tomatoes

white onion

garlic

Anaheim chile, dried

2-4 chiles de arbol,

chicken bouillon

oregano

tbsp salt

chicken broth

water

russet potatoes, peeled and diced

carrots,

celery stalks, diced

Mexican squash

cilantro

Corn tortillas

Lime wedges

In a medium bowl, add all ingredients and mix by hand until well combined.

Using a small ice cream scoop or a spoon, take small dollops and roll in between your hands until a smooth ball about 2” in diameter forms. Set meatballs on a plate and cover with plastic until ready to use. These can be made ahead of time.

In a large stock pot over medium heat, add your chicken broth and water and bring to a boil.

On a plancha over medium heat, place whole tomatoes, onions, and cloves. Char on all sides.

Take your Anaheim chile and chules de arbol and using a pair of tongs, gently char them over open fire until smoke, about 10 seconds. Place these chiles in a small bowl and cover with two cups of water to hydrate.

In a blender, place tomatoes, onion, cloves, chiles (stems removed) and their soaking liquid, chicken bouillon, cumin, oregano and a few ladles of chicken stock if you feel that it needs more liquid to blend. Make sure you have an open vent in the top of your blender lid if the contents are hot. Carefully blend on medium-high speed until smooth.

Add the tomato sauce to the stock pot.

Add the meatballs, cover with a lid and cook for about 20 minutes.

After albondigas have cooked for 20 minutes, add potatoes, carrots, and celery. Cook for 10-15 minutes. Add the squash and cilantro, cook for another 5-10 minutes.

Once done, check that the potatoes are well cooked and taste for salt. You can always add more salt or more water as needed.

Serve with fresh tortillas and lime.

Cómo hacer las mejores albóndigas, las pelotas de carne o pescado perfectas siguiendo nuestras recetas, consejos y recomendaciones.

11 recetas imprescindibles de albóndigas y consejos para hacerlas perfectas

carne picada

merluza

bacalao

miga de pan

huevo

Haz clic en el título de cada receta para ver los detalles

Encontrarás las cantidades de ingredientes, paso a paso, trucos y consejos

Te enseñamos a preparar de manera sencilla y fácil la receta tradicional de albóndigas en salsa de Karlos Arguiñano, con ingredientes, tiempo de elaboración y...

Albóndigas en salsa: la receta maestra de Karlos Arguiñano

Carne picada

Perejil

Dientes de ajo

Huevo

Harina de trigo

Caldo de pollo

Cebolla

Miga de pan

milliliters Leche

Zanahoria

Vino blanco

Albondigas en Salsa Chipotle (Chipotle Meatballs)

beef (80% lean, 20% fat)

tbsp masa harina

tsp Mexican oregano, crushed

Roma tomatoes

½ tsp Mexican oregano, crushed

chipotle pepper

olive oil

Salt,

avocado

Mexican rice (optional)

In a large bowl, combine the ground beef, white rice, masa harina, onion, cilantro, garlic, garlic powder, onion powder, oregano, black pepper, cumin, and salt. Mix well and shape the mixture into meatballs. Set aside.

Heat olive oil in a large skillet over medium-high heat. Add the meatballs and sear until golden brown on all sides, flipping occasionally.

While the meatballs are cooking, combine the tomatoes, onion, garlic, chipotle pepper, adobo sauce, chicken bouillon, oregano, and water in a blender. Blend until smooth or pulse for a chunkier consistency. Taste and adjust salt as needed.

Once the meatballs are browned, pour the chipotle tomato sauce into the skillet. Stir gently and simmer for about 15 minutes to let the flavors meld.

Garnish the meatballs with the chopped cilantro and avocado. Serve with Mexican rice and warm tortillas. ¡Provecho!

Meaty Mushroom Albondigas Soup

canola oil

onion

garlic (peeled and left whole)

mushrooms

beef

chipotle chili in adobo sauce

cumin

coriander

black pepper

15 oz can diced tomatoes

avocado (diced)

sour cream

tortilla chips

Heat oil in large saucepan over medium heat. Add onion and garlic; cook for 5 minutes or just until golden and soft.

Transfer half the onions and all the garlic to a blender.

Transfer the remaining onions to a large mixing bowl; set aside.

Increase heat to medium-high. Add chopped mushrooms; cook, stirring occasionally, until mushrooms have released all their liquid and begin to brown.

Transfer mushrooms to bowl with onions; cool 10 minutes.

Add ground beef, cilantro, chipotle, salt, cumin, coriander and pepper to mushroom mixture; blend well.

Shape mixture into walnut size meatballs; set aside.

Meanwhile, add tomatoes to blender with garlic and onions; process until smooth.

Pour tomato mixture into saucepan and cook over medium-high heat, stirring, for 5 to 10 minutes or until thick.

Add broth and sliced mushrooms; bring to a boil.

Add mushroom-meatballs, reduce heat and simmer, partially covered, for 10 to 15 minutes.

To serve: in each soup bowl place a portion of avocado. Ladle the soup into the bowl. Top with a dollop of sour cream and a small handful of tortilla chips. Garnish with cilantro.

Thanks for this, Lisa. I have passed it along to a couple who are on the road you and Bill are walking with such grace. You have a gift. Thanks for sharing it!

Way to take advantage of the local ingredients - you are a mushroom maestro!

When we are young and idealistic and standing at the altar we know that there will be hard times, but no one foresees a tragedy like the one you have experienced. You two are a testament to making good on the promises that you made to each other. Happy anniversary and here's to many more! 

P.S. The soup looks absolutely delicious. Can't wait to make it this fall.

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The most viewed albondigas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine