Albondigas Recipe Mexican Meatballs Albondigas De Carne

Albondigas (Mexican Meatballs) Mexican Please

WEBMar 28, 2018 · 1/2 teaspoon salt. 1/2 teaspoon Mexican oregano (optional) Combine well and bring everything up to a uniform temperature. Add the …

1. Note: this batch made 18 meatballs but I only cooked off half of them, storing the other half in the fridge. So the ingredients amounts listed for the tomato sauce are enough for 9-10 meatballs. If you're cooking off the entire batch of meatballs simply double the ingredient amounts for the tomato sauce.
2. Start by roasting 3 tomatoes in the oven at 400F. (Normally they need about 20-30 minutes to fully roast, but I usually take them out when I need them because there is an extended simmer coming up.)
3. Saute a roughly chopped onion and 3 whole, peeled garlic cloves in a dollop of oil over medium heat. Cook until the onion is starting to brown.
4. Add the onion, garlic, and roasted tomatoes to a blender. Combine well. If you want a spicy version you can optionally add 3 chipotles in adobo. (I usually scrape out the seeds of the chipotles.)

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Mexican Meatballs Pinch and Swirl

WEBBake 15-20 minutes until cooked through. In a large skillet, heat olive oil over medium heat until hot. Add onion and a pinch of salt; cook and stir …

1. Preheat oven to 400°F.
2. To make the meatballs, add all ingredients (eggs through pepper) to a medium bowl and mix with your hands until combined. (Don't overmix or your meatballs will be tough!)
3. Line a baking sheet with parchment paper or Silpat.
4. With a 1 tablespoon scoop or standard tablespoon, scoop out meatball mixture on to a baking sheet - into ragged little mounds that are close to the same size. Now pick up one mound and gently roll it into a ball between your palms. Repeat with remaining mounds, arranging the meatballs very close together, but not touching.

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