ALBONDINGAS (GUATEMALAN MEATBALLS)

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ALBONDINGAS (GUATEMALAN MEATBALLS)

ALBONDINGAS (GUATEMALAN MEATBALLS). Alimento Base: Ground beef, To make the meatballs, heat the oil in a small skillet over medium-high heat. Add the onion and saute until soft, about 5 minutes. Add the garlic and saute 1 minute longer. Transfer...
Tiempo de preparación 1 h 20 min
Tiempo total 1 h 20 min
Plato Ground beef
Cocina Guatemala
Raciones 6 comensales

Ingredientes
  

  • MEATBALLS
  • 1 tbl vegetable oil
  • 1/4 cup onion finely chopped
  • 1/2 tsp garlic minced
  • 1/2 lb lean ground beef
  • 1 egg lightly beaten
  • 1/4 cup tomato finely chopped
  • 1 tbl fresh mint minced
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/4 cup fresh breadcrumbs
  • SOUP
  • 3 quarts beef stock
  • 2 cups carrot sliced
  • 1 lb summer squash sliced
  • 1/2 lb potato peeled, sliced
  • 5 sprigs fresh mint
  • 1 cup radiatorre pasta or small shells, stars, etc.
  • Salt and freshly ground black pepper
  • Fresh mint or oregano to garnish

Elaboración paso a paso
 

  • Preparation
  • To make the meatballs, heat the oil in a small skillet over medium-high heat.
  • Add the onion and saute until soft, about 5 minutes.
  • Add the garlic and saute 1 minute longer.
  • Transfer to a bowl and stir in the remaining ingredients.
  • Working with about 1 tsp. of the mixture at a time, roll it between the palms of your hands to form balls.
  • Place on a plate, cover loosely, and refrigerate for about 20 minutes before cooking.
  • In a saucepan, bring 4 cups of the stock to a boil over medium-high heat.
  • Add as many meatballs at a time as will fit comfortably in the pan and cook, skimming off foam as necessary, until done, about 5 minutes.
  • Remove the meatballs with a slotted spoon and set aside; cook the remaining meatballs in the same way.
  • Strain and reserve the cooking liquid for another use.
  • In a soup pot or large saucepan, combine the remaining 2 quarts of stock, carrot, chayote, potatoes, and mint.
  • Bring to a boil over medium-high heat, then reduce to low and simmer, uncovered, until the vegetables are tender, about 25 minutes.
  • Meanwhile, cook the pasta in a large pot of boiling water until al dente.
  • Drain and set aside. About 5 minutes before the vegetables are done, heat through the meatballs and pasta.
  • Season to taste with salt and pepper.
  • Ladle into preheated bowls and garnish with herb sprigs.
  • Alternatively, pour into a container and refrigerate, uncovered, until cool, then tightly cover and store up to 3 days.
  • Slowly reheat before garnishing and serving.
  • Serves 6 to 8 as a soup course OR 3 to 4 as a main course.