Mexican recipes
Albondigas (Mexican meatballs)
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30 min
Serves 4 - 6
Mexican
Ingredients
- 1 1/2 lb ground pork 680 g ground pork
- 1/3 cup finely chopped onion 80 ml finely chopped onion
- 3 small garlic cloves, minced 3 small garlic cloves, minced
- 2 canned chipotle chiles in adobo sauce, finely chopped 2 canned chipotle chiles in adobo sauce, finely chopped
- 1/2 tsp ground coriander 2.5 ml ground coriander
- 1/2 tsp freshly ground black pepper 2.5 ml freshly ground black pepper
- 1/2 tsp dried oregano 2.5 ml dried oregano
- 1/2–1 tbsp chili powder (adjust to taste) 7.4–15 ml chili powder (adjust to taste)
- 1/2 tsp salt 2.5 ml salt
- 2 tbsp corn flour 30 ml corn flour
- 1 large egg 1 large egg
- 2 cup chili gravy (if making appetizers) 480 ml chili gravy (if making appetizers)
- 1 1/2 quart chicken broth (for the soup) 1.42 l chicken broth (for the soup)
- Freshly, chopped coriander for garnishing Freshly, chopped coriander for garnishing
Method
Add the ground pork, onion, garlic, chipotle chiles, coriander,
pepper, oregano, chili powder and salt in a large bowl and mix well until all ingredients are well combined. In a small bowl add the egg and corn flour and beat well. Pour the mixture into the pork mixture and combine well.
To serve the albondigas as an appetizer or main dish
Shape the mixture into 1 1/2 inch balls and set aside. Heat 2 tablespoons of vegetable oil in a large frying pan or skillet and fry the meatbals in batches (do not overcrowd the pan) untl brown all over.
When all the meatballs are cooked return them to the pan, add the chili gravy and simmer for 5 to 6 minutes. Serve garnished with chopped coriander.
To serve the albondigas in a soup
Shape the pork mixture into 1 inch balls and set aside. Brinf the chicken vroth to a boil and add the meatballs into it. Let the chicken broth simmer for 15 to 20 minutes, then serve in soup bowls garnished with chopped fresh coriander.
To serve the albondigas as an appetizer or main dish
Shape the mixture into 1 1/2 inch balls and set aside. Heat 2 tablespoons of vegetable oil in a large frying pan or skillet and fry the meatbals in batches (do not overcrowd the pan) untl brown all over.
When all the meatballs are cooked return them to the pan, add the chili gravy and simmer for 5 to 6 minutes. Serve garnished with chopped coriander.
To serve the albondigas in a soup
Shape the pork mixture into 1 inch balls and set aside. Brinf the chicken vroth to a boil and add the meatballs into it. Let the chicken broth simmer for 15 to 20 minutes, then serve in soup bowls garnished with chopped fresh coriander.
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