Albondigas from the Basque Country | Meatball Recipe of a Basque Hotel
I tried a meatball appetizer from a Basque cookbook based on the recipes of Martin Abaurrea, the owner of La Vaporina Basque hotel in San Francisco, California. Check out this how to cooking video on making this super simple recipe. Makes enough meatballs to feed a small army!
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How to make easy soft and delicious meatballs ! Juicy greek MEATBALL RECIPE
How to make easy soft and delicious meatballs ! Juicy greek MEATBALL RECIPE
Fried meatballs (Keftedakia) I believe that are the most popular food in the world. Who can resist them !? Each country has its own recipe with specific flavors and are loved by all family members.
The meatballs are normally prepared with minced beef (veal + pork), soaked bread, onions, garlic and some herbs. Personally, I don't use soaked bread to make meatballs, I rather add breadcrumbs or lately I use oatmeal which I grind a little with the help of a robot. Oatmeal is very healthy and recommended for people with diabetes, instead it gives meatballs a special texture. I recommend you try!
If you do not want to fry meatballs, they can also be prepared in the oven with ventilation at 200 ° C / 390 ° F, or with airfryer.
INGREDIENTS
- 500 g minced beef (beef + pork)
- 50 g of oatmeal / breadcrumbs
- 50 ml of olive oil
- 1-2 tablespoons of vinegar
- 2 cloves of garlic
- 1 small onion
- 1 egg
- A little parsley
- 5 Greek mint leaves
-1 teaspoon of oregano
- salt and pepper
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- flour
- frying oil
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How the World Makes Meatballs | Sweden, Afghanistan, India, Mexico, China
Use code BERYL14 to get up to 14 FREE MEALS across your first 5 HelloFresh boxes, plus free shipping at
We are going to travel the world today, one meatball at a time. Today we are learning about meatballs from Afghanistan, China, Sweden, India and Mexico. If you do not see the meatball you wanted to see, there will be a part 2! Have no fear!
The artist featured is Henry Baker:
,henrybakerartwork.etsy.com
instagram.com/henrybakerartwork
A HUGE thank you to Simon, Aleeza, Steph, Hitesh and Sarai for sharing their stories and recipes with us all!
Swedish Meatballs:
Afghani Maushawa:
Lion's Head Meatball: by @SoupedUpRecipes
Gobi Manchurian: based off this by @getcurried
Mexican Caldo:
Caldo de Albóndigas
For the Meatballs
▢ 1/2 lb ground beef
▢ 1/2 lb ground pork
▢ 1/2 cup (loosely packed) finely chopped yerbabuena (sub. With spearmint or mint)
▢ 1/2 cup white rice
▢ 1 tspn salt
▢ 1 tspn smoked paprika
▢ 1/2 tspn black pepper
▢ 1 tspn garlic powder
▢ 1 tspn cumin
▢ 1 canned chipotle, minced
▢ dash of cayenne pepper
▢ 1/4 cup of AP flour
▢ 2 green tomatillos finely diced
▢ 1 garlic clove finely minced
▢ 1 egg
For the Broth
▢ 1 tbsp olive oil
▢ 1/4 onion rough chopped
▢ 1 garlic clove minced
▢ 4 tomatoes rough chopped
▢ Family’s secret not-so-secret ingredient: 1 tbsp of Juquilita Red Mole Paste
▢ 1 tbsp tomato paste
▢ 8 cup beef or chicken broth or 2 cubes of Knor bullion
▢ Salt and pepper to taste
▢ 1/2 tspn dried Oregano
▢ 2 bay leaves
Optional Vegetables
▢ 1 carrot diced
▢ 1 potato peeled and diced
▢ 1 calabacita diced (or zucchini)
▢ 4-6 frozen corn on the cob
Optional Garnish
▢ cilantro chopped
▢ Juice of 1 lime
▢ Avocado
▢ sliced radish
▢ canned chipotle
Directions
1. Combine all of the ingredients for the meatballs, stir well to combine, cover and refrigerate until ready to use.
2. Heat 1 tablespoons of olive oil to medium heat. Add the onions and season lightly with salt and pepper, sauté for 3 minutes. Add the garlic, tomatoes and cook for 1 more minute. Add the tomato paste, Red Mole Paste and cook for 1 minute. Deglaze with broth. Bring up to a boil.
3. While the soup comes to a boil, remove the meatball mix from refrigerator and form meatballs about the 1” to 1 1/2 in diameter (think the size of a golf ball or slightly smaller). When soup is boiling, reduce heat just slightly and carefully drop in the meatballs one by one. Gently stir, reduce heat to a simmer and cook for 30 to 35 minutes.
4. If you’re adding vegetables cook for 5 minutes. Add the carrots and potatoes then stir gently to combine being careful to not break the meatballs. Cover and let cook for 30 minutes. Add the zucchini the last 10 to 15 minutes of cooking time. Taste for salt. Garnish soup with lime wedges, radish, avocado, chipotle and fresh cilantro. Serve with warm corn tortillas.
00:00 Intro
00:19 Artist in Residence
01:04 Making Afghani Maushawa
03:20 Eating Maushawa
05:29 Making Chinese Lion's Head Meatballs
07:13 Eating Lion's Head Meatball
09:36 Making Swedish Meatballs
11:33 Eating Swedish Meatballs
12:53 Hello Fresh: Vegetarian Zucchini Feta Meatballs
14:10 Tasting Zucchini Feta Meatballs
15:03 Making Gobi Manchurian
16:56 Eating Gobi Manchurian
19:08 Making Mexican Caldo de Albondigas
21:31 Eating Caldo de Albondigas
23:26 Which other Meatball Recipes should I do?
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Ina Garten's Meatloaf | Barefoot Contessa | Food Network
Fans say Ina's easy recipe is the best meatloaf ever!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Meat Loaf
Recipe courtesy of Ina Garten
Total: 1 hr 25 min
Cook: 1 hr 25 min
Yield: 6 servings
Level: Easy
Ingredients
1 tablespoon good olive oil
3 cups chopped yellow onions (3 onions)
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tablespoon tomato paste
2 1/2 pounds ground chuck (81 percent lean)
1/2 cup plain dry bread crumbs (recommended: Progresso)
2 extra-large eggs, beaten
1/2 cup ketchup (recommended: Heinz)
Directions
Preheat the oven to 325 degrees F.
Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.
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Ina Garten's Meatloaf | Barefoot Contessa | Food Network
This is the Only Way We Cook KOFTA! A National Azerbaijani Meatballs that will Amaze you with Taste
Kofta is a very tasty Azerbaijani meatballs. They are very nourishing and tender to the taste. Traditionally this dish is made of lamb. Write a comment, have you ever had such meatballs?
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Ground Meat and Veggies Recipe! Do this with your Ground Beef or Turkey. Absolutely Delicious!!!
Need more ideas for ground meat? Try this delicious ground meat and veggie dish.
Cinnamon Stove Kitchen♥️
Ingredients
Pack of Ground Beef or Turkey
1 Onion
1 Green Bell Pepper
3-4 Garlic Cloves
Tablespoon Minced Garlic
Fresh Thyme
1 Medium Ripe Tomato
Seasonings
Tropical Sazon Seasoning, Black Pepper, Beef Bouillon, Onion Powder (To taste)