How to Make Albondigas al Chipotle | Meatballs in a Chipotle Sauce
Hola everyone! Im sharing with you a very simple recipe of Albondigas en salsa chipotle.
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Albondigas En Chile Chipotle ( Meatballs In Chipotle Sauce )
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''ALBONDIGAS En Chile CHIPOTLE #219
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Mexican Chipotle Meatballs - The Romantic Language of Cooking
INGREDIENTS
3 lbs ground beef
1 onion medium, (1/2 finely chopped)
2 cloves of garlic, (1 whole, 1 minced)
3 eggs, (2 of them hard-boiled)
2 tbsp fresh cilantro chopped
3 large tomatoes
To taste chipotle peppers in adobo sauce
To taste salt and pepper
3 tbsp oil
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HOW TO MAKE MEATBALLS | EASY SOFT AND DELICIOUS MEATBALLS | ITALIAN MEATBALLS
My family's favorite meatball recipe is what I'm sharing today, simple yet delicious.
Easy Soft And Delicious Meatballs
40g leftover bread or fresh bread
Sauce
1/2 of a medium onion
400g tomato purée
1/2 tsp Black pepper
Salt
3 tbsp of olive oil
Mince Mixture
400g ground beef
1 tbsp parsley
1 tbsp Parmesan cheese
1 medium clove of minced garlic
1 tsp black pepper
Salt
1 whole egg
To Add To The sauce
1 cup of water
1/2 cube of beef or chicken stock
METHOD
-Soak the bread in water for 5 minutes
-In the meantime heat the olive oil on medium-low
-Fry the onion on medium for 3 minutes
-Add the tomato,black pepper,salt, cook for 10 minutes
-Squeeze out water from the bread, add to the mince,1 tbsp parsley,1 tbsp Parmesan cheese, minced garlic ,black pepper,salt and the egg, mix thoroughly, make small meatballs
-Add the meatballs to the sauce,water and the stock,cover and cook for 30 minutes
-10 minutes into the cooking time, gently turn them, cover and cook for the remaining time, stir every now and then
-They are ready, serve with pasta or with bread
-Enjoy
#simplemeatballsrecipe#meatballs#meatballsrecipe
RASPBERRY CHIPOTLE MEATBALLS // COOKING W/ LIZZIE
-Ingredients:
For the meatballs
-1 pound of ground meat
-1 1/2 cups of chopped or grated veggies (carrots, bell peppers, spinach and zucchini are great options)
-2-4 garlic cloves, minced
-3 tablespoons fresh herbs (used parsley and thyme)
-lemon zest
-heavy pinch of salt
-black pepper
-½ teaspoon Spiceology Raspberry Chipotle
-2 teaspoons dried basil
-drizzle of olive oil (can be swapped for an egg and breadcrumbs)
For the sauce
-1 can coconut milk (13.5 oz)
-1 teaspoon Spiceology Raspberry Chipotle
-1/2 tablespoon ground mustard
-1 cup vegetable broth
-pinch of salt
-pinch of pepper
-2 teaspoons fresh thyme
-Lemon zest
-juice of half a lemon
-½ teaspoon paprika
-1/2 tablespoon dried basil
-Cornstarch
Serve with carbs of your choice: rice, mashed potatoes, cauliflower rice, orzo, or couscous.
Instructions:
1. Mix together your ground meat of choice, the chopped veggies, garlic, herbs, spices, lemon zest and oil until combined. Try not to over mix.
2. Form into 2 inch round balls and set aside
3. Heat 1-2 tablespoons of oil in a pan over medium-high heat, arrange meatballs in a pan so they have plenty of room and let them sit undisturbed for 2-3 minutes then flip.
4. After you've got some good color on your meatball, reduce the heat and let them finish cooking.
5. Once meatballs have been cooked through, remove from the pan.
6. In the same pan (!!important!! Don't lose all the flavor you've got in there) You're going to start building your sauce. Deglaze your pan by pouring in our vegetable broth and scrap any brown bits from the bottom of the pan, bring to simmer
7. Add fresh thyme, Lemon zest, lemon juice, coconut milk, raspberry chipotle, ground mustard, dried basil, and paprika. Combine well and keep at a simmer
8. If you want a thicker sauce, you can add a slurry to it made up of corn starch and warm water. The longer it sits, the thicker it will become.
9. Then layer your preferred carbs, meatballs, and sauce. Top with fresh herbs and fresh lemon!
For more delicious recipes, visit
Chipotle Meatballs - Spicy, Savory & Irresistible!
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