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)

  • 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)
  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.

Mexican Rice

  • 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

  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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