Friday, July 23, 2010

Albondigas and Mexican Rice

This week we tried the Albondigas (Spanish Meatballs) recipe from the Morrison's July magazine.

I served the meatballs with Mexican Rice. We enjoyed this meal, and I wanted to share the recipes with you.

Below are both recipes, the meatballs and rice.


Albondigas (Spanish Meatballs)

Ingredients:
  • 500g minced beef (I used mince turkey)
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 egg
  • 100g breadcrumbs
  • 1 tbsp olive oil
  • 400g tomatoes, deseeded and chopped (I used canned/tinned)
  • 200ml beef stock
  • 1/2 tsp cumin
  • 1/2 tsp chilli powder
  • 1/2 tsp salt
  • 1 tsp paprika
  • coriander (to scatter on top before serving)
Directions:
  1. Mix onion, garlic and minced meat with egg, breadcrumbs, cumin, chilli power and salt. Roll into 20 small balls.
  2. Heat oil in a large pan; fry meatballs on all sides, turning frequently until evenly browned.
  3. Add chopped tomatoes, broth and paprika; bring to a boil. Reduce heat and simmer for 20 minutes, so the meatballs are cooked through and the juices have evaporated a little.

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Mexican Rice

Ingredients:
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons canola oil
  • 1 cup uncooked rice
  • 1 can (400g) tomatoes with juice
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1 tsp salt
  • 1 1/2 cups beef broth

Directions:
  1. In a sauce pan, sauté onion and garlic until softened.  
  2. Add tomatoes, chili powder, salt, and broth. Mix well; add rice.
  3. Bring to a boil; reduce heat and simmer until liquid has been absorbed, about 20 minutes. 
  4. Taste and add more salt if needed.
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