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Many people balk at the idea of cooking for large crowds of people. With images of enormous stockpots boiling over and getting chained to a hot stove and oven for countless hours on end, it is no wonder that many people avoid the idea of cooking food for large crowds with more tenacity than they avoid being last in the dinner line.

When it comes to cooking for a large audience, the planning phase is the most important. You absolutely must plan your meals when feeding a massive group of people. This goes far beyond the thought of spaghetti or grilled chicken as the foods you’re planning. You will need to learn how many servings you will need. While clearly you will never understand how hungry people would be or who’ll consume just how much in regards to cooking for a big audience it is a fantastic idea to always plan for a couple of extra mouths in case some need a little more than you could think (you may want to double portions for teen and college aged guys that will be dining).

You need to know at least a overall number of servings to prepare and adjust your recipe to be able to accommodate those needs. Some people find it a lot simpler if they can double or triple snacks instead of scaling them to specific serving sizes. If this works best for you by all means include this practice when cooking for crowds. One thing you have to be aware of is you will have to include in order to create the meal you’re planning.

Possessing the proper ingredients and the proper amounts of ingredients is far more important in majority recipes than it’s often necessary in more compact recipes because there is less leeway in regards to creating the proper consistency.

This would indicate that instead of cooking one really big bowl of lasagna for a double sized sized crowd, they’d rather cook three normal sized pans of lasagna. This achieves two things really and is something you may want to remember despite the additional time spent in the kitchen.

First of all, if something goes, wrong only 1 third of this meal is in shambles as opposed to the whole dinner. Second, you have a better possibility of locating consistency issues before the baking starts if you’re using measurements and cooking containers that you are familiar with and comfortable with. It is almost always best to find mistakes and omissions sooner instead of later when it has to do with cooking as very few ingredients can be properly added after the truth.

While cooking for crowds may send some into dizzying spells together with heart disease it helps in the event that you take some deep breaths, then sit down, then plan your menu, then plan your meals, create a list of your ingredients, and cook in a way that’s comfortable for you. If you are more comfortable making multiple dishes of family favorites then that’s likely going to be the ideal course of action so as to fulfill your big crowd cooking needs.

Most of all you should remember when searching for audiences is that you may have just earned yourself a pleasant night off afterwards. Cooking for crowds is time consuming and needs to be approached as well rested (if that’s even possible) for the best outcomes. There’s something that is really very satisfying about knowing that you have fed a crowd and fed up well.

When you have only a couple of campers and are looking for some very simple camp cooking, try the easy and quick technique of tin can cooking. All you will need is a fresh tin can – a 1 gallon size can works nicely. Your source of heat may be small campfire, or if wood burning is illegal, a small buddy burner may work nicely, which can be found at sporting good stores or online. Place your meal from the tin could and simply heat the contents of your can over a fire. This technique works great for sauces, beans and tuna fish.

A more time-consuming camp cooking technique that also produces yummy food is pit cooking. It’s also a excellent camp cooking system if you are using a dutch oven or cast iron cookware. Pit cooking warms your meals by heating rocks and coals that are concealed in the floor. As the rocks cool off, their emitted heat cooks the meals. To pit cook, first dig a hole that is approximately three times larger than your cookware. Line the pit with rocks and build a fire in the center. When the flame has burnt rapidly for approximately an hour, push the hot coals and rocks into the middle. Twist your wrapped meals or covered skillets in addition to the rocks and coals and put more on top. Following a number of hours, you will have some delicious camp food to relish.

We hope you got benefit from reading it, now let’s go back to albondigas recipe. You can have albondigas using 19 ingredients and 6 steps. Here is how you cook that.

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

My recipe for Mexican meatballs, or albondigas Mexicanas, are made with a combination of beef and pork. The meat is then mixed with a variety of seasonings and white rice and then cooked in a tomato-chipotle salsa. The meatballs are cooked in the salsa along with potatoes, carrots, and/or squash. Albondigas Mexican meatball soup is a simple dish with light broth, vegetables, and meatballs flavored with chorizo. Albondigas soup is a traditional Mexican soup recipe featuring spicy meatballs offset by the fresh flavors of vegetables and herbs.

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