Spanish Rice And Meatballs Recipes

SPANISH MEATBALLS IN TOMATO SAUCE - ALBONDIGAS RECIPE

Steps:

• Make meatballs: Place the ground meat, grated garlic cloves, lightly beaten egg, dried breadcrumbs, parsley, sweet, smoked, hot paprika, salt, and pepper in a bowl. Mix well with your hand. Form between 30 and 35 small meatballs, about the size of a walnut.
• Fry meatballs: Heat the oil in a large skillet. Fry the meatballs (in two batches if necessary) until brown on all sides. This will take about 5 minutes. Take the meatballs out of the pan and set them aside.
• Chop the onion very finely.
• Saute: Heat the 2 tablespoons olive oil in the same skillet. Add the onion and cook it until translucent. Add the finely chopped garlic cloves and stir for another minute.
• Simmer: Add the tomatoes from the can, fennel seeds, oregano, bay leaves, cayenne pepper, and chopped parsley. Add some salt and pepper as well. Stir well and bring to a boil. Simmer on medium-low heat for 20 minutes or until slightly thickened.
• Add the meatballs to the pan and heat them in the sauce for about 5 minutes or cooked through.
• Serve as suggested above.

ALBONDIGAS Y ARROZ (MEATBALLS AND RICE)

Steps:

• 1. For meatballs: 1. Grind garlic, mint, cloves, peppercorns, salt and cumin in molcajete to form liquidy paste. If you don't have a molcajete...use a food processor. 2. Place meats in large bowl. Add liquefied herb mixture, raw eggs and bread crumbs. Mix well (come on, use your hands). 3. Grab handful of meat mixture (a little smaller than a baseball). Flatten in hand. 4. Place small amount of chopped hard-boiled egg in center and form ball around chopped egg so that it's in the middle. 5. Slightly brown meatballs in pan with canola oil. Do NOT cook through. They will cook through later when they're in the sauce.
• 2. For Sauce: 1. In large pot, boil whole tomatoes until skin breaks. Let cool a little and peel off skins. 2. Save out 4 to 5 tomatoes for rice. 3. Remove seeds from chipoltles. 4. Place remaining tomatoes in blender with garlic, cumin, cloves, pepper, salt and chipoltles. Blend until smooth. 5. Pour sauce in large pot. Add bay leaves. Gently place meatballs in sauce making sure all meatballs are covered. 6. Bring to boil on stove, then reduce heat and simmer for about 20 minutes.
• 3. NOTE: May OMIT chipoltles if you want it less spicy.
• 4. For Rice: 1. Place rice in skillet with canola oil. Cook over medium-high heat, stirring, until rice is slightly toasted but not brown. 2. In blender, blend boiled/skinned tomatoes, water, garlic and salt until smooth. 3. Pour over rice in skillet and stir. Bring to boil then cover and reduce heat. Cover and simmer for 20 minutes until rice is tender. Do NOT stir during cooking process.
• 5. Plate up rice with a few meatballs, pour sauce over meatballs.

MEATBALLS MEXICANA AND RICE

Steps:

• Mix together the ground beef, 1 1/2 teaspoon oregano, 1 tablespoon parsley, and salt in a bowl.
• Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
• While the rice cooks, heat the oil in a skillet over medium heat. Cook 1 minced onion and 1 minced clove in the hot oil until the onion is soft; add to the beef mixture; form into 24 small meatballs.
• Cook the meatballs in the skillet until evenly browned on all sides; drain. Place the remaining minced onion and minced garlic clove in the skillet; cook and stir until the onion is soft. Stir in the tomato puree, bay leaf, vinegar, 1 teaspoon oregano, 1 tablespoon parsley, chili powder, brown sugar, cumin, salt, and pepper; cook until thick, about 20 minutes. Add the meatballs and cook until the meatballs are no longer pink in the middle, about 10 minutes.
• When the rice has finished cooking, stir in the corn. Serve the meatballs and sauce over the rice.

SPANISH MEATBALLS

Steps:

• In a large bowl, mix together all meatball ingredients EXCEPT flour.
• Roll mixture into 2" balls.
• Roll each ball in the flour.
• Lightly oil a skillet with olive oil and fry the meatballs on med.- high heat until golden brown.
• Put meatballs in a large saucepan and set aside.
• In the same skillet you fried the meatballs in, add the onions and peppers and cook until tender.
• Add the tomatoes and cook another 8-10 minutes or until tomatoes are the consistency you like.
• Add the wine and cook about 3 more minutes.
• Salt and pepper to taste.
• Pour sauce mixture onto meatballs and let simmer on low about 10 minutes.
• Best served on rice or rice-a-roni.
• *NOTE* If you like a sweeter sauce, try mixing 3 Tbsp grape jelly with the wine before adding it to the sauce.

RICE MEATBALLS

Steps:

• In a bowl, combine the egg, rice, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place on the rack in a pressure cooker. Combine the soup, water and Worcestershire sauce; pour over meatballs., Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium; cook for 10 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.) Remove from the heat. Immediately cool according to manufacturer's directions until pressure is completely reduce.

SPANISH RICE AND MEATBALLS

Steps:

• In large skillet, cook bacon until crisp; remove, coarsely crumble and set aside.
• Drain drippings, reserving 1 tablespoon.
• In a large bowl, combine beef, breadcrumbs, egg, salt and 1/8 teaspoon pepper.
• Form into 20 meatballs, using a rounded tablespoon for each.
• In same skillet, brown meatballs in reserved drippings; remove.
• In same skillet, saute onion and celery until tender-crisp; drain excess fat.
• Add rice, water,tomatoes, 57 sauce, ¼ teaspoon pepper and hot pepper sauce.
• Cover; simmer 20 minutes.
• Stir in bacon, meatballs and green pepper. Cover; simmer and additional 10 minutes or until rice is tender and liquid is absorbed,stirring occasionally.
• Serves 4.