Albondigas
Albondigas

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, albondigas. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

It is our version of comfort food. You need tomatoes boiled and crushed in the broth. Albondigas (or albondiguillas) is the name for Spanish meatballs.

Albondigas is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Albondigas is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can have albondigas using 19 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Albondigas:
  1. Make ready 1 lb ground turkey or beef
  2. Get 1 c cooked, packed white rice
  3. Prepare 3 cloves crushed garlic
  4. Take 1/4 c chopped fresh parsley
  5. Prepare 1 large egg
  6. Get 2 tsp salt
  7. Get 1 tsp paprika
  8. Prepare 1 tsp ground cumin
  9. Take 1/2 tsp fresh ground pepper
  10. Get 1/4 tsp dried oregano
  11. Get 1 tbsp olive oil
  12. Make ready 1-1/2 quarts chicken stock, plus more as needed
  13. Make ready 1 large carrot, chopped
  14. Prepare 1/2 an onion, chopped
  15. Take 1 small zucchini, chopped
  16. Take 2 tomatoes, chopped
  17. Prepare 2 small potatoes, peeled and chopped
  18. Prepare 1 avocado chopped (optional)
  19. Make ready to taste Salt and pepper

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Steps to make Albondigas:
  1. Preheat oven to 450 degrees. Lightly grease a baking sheet.
  2. Mix ground meat, cooked rice, garlic, 1/4 c parsley, egg, salt, 1 tsp paprika, cumin, pepper, oregano, and olive oil in a bowl using a fork. Portion mixture with a 1/4 cup scoop and use your (wet) hands to shape into round meatballs then place onto prepared baking sheet. Bake in preheated oven until brown, about 15 minutes.
  3. Pour chicken stock into large saucepan. Add potatoes, carrots, zucchini, onion and tomatoes and bring to boil. Reduce to a medium simmer, stirring occasionally, about 10 minutes.
  4. Transfer meatballs to broth. Turn heat to high. Once broth 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.
  5. Serve over rice and sprinkle cilantro over top. Add avocado to top (optional).
  6. All done! Enjoy 🙂

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