John Myers
Contents
show
Albondigas (Mexican Meatballs) with Green Rice
The perfect albondigas (mexican meatballs) with green rice recipe with a picture and simple step-by-step instructions.
Albodingas
- 500 g Ground beef
- 2 piece Onion red
- 1 piece Bun old
- 1 piece Egg
- 1 piece Garlic
- 1 piece Chilli fresh
- 1 je Bell peppers orange, green, red
- 2 piece Spring onions fresh
- 2 teaspoon Salt
- 0,5 teaspoon Chilli from the mill
- 0,5 teaspoon Pepper from the grinder
- 3 tablespoon Oil
sauce
- 3 piece Spring onions fresh
- 1 piece Red peppers
- 1 piece Anaheim chilli or Turkish medium hot
- 2 piece Fresh tomato
- 1 Can Diced tomatoes fine
- 0,5 liter Tomato juice
- 3 tablespoon Extra virgin olive oil
- 1 teaspoon Salt
- 1 teaspoon Sweet paprika
- 1 teaspoon Pepper from the grinder
green rice
- 100 g Rice parboiled
- 2 tablespoon Oil
- 50 g Mung beans green
- 2 piece Onion green
- 50 g Fresh spinach
- 1 bunch Parsely
- 200 ml Broth
or the Mexican way
- Instead of onion greens and spinach
- 50 g Nettle leaves
- 2 piece Prickly pear leaves
- For the rice: First put the green mung beans in the broth, they need 30-40 minutes. Puree the green ingredients, regardless of which you have chosen, in a blender.
Balls
- Preparing the minced meat such as meatballs, minced steak or dumplings .. Cut the ingredients into small cubes and knead in. Shape into balls and fry in oil, remove from the pan and prepare the sauce in the same pan.
sauce
- If the fat is too little, add a little olive oil. Cut all ingredients into cubes and sweat them in the fat, do not let them brown, just lightly translucent. Add the cans of tomatoes and juice, add the fried balls and simmer for a few minutes.
green rice
- Sweat the rice in the oil. Add the beans with the liquid and simmer covered. If the liquid is not enough, pour small amounts with hot water. The rice should be ready after about 20 minutes. After about 15 minutes add the chopped parsley and the green porridge. To taste, to arrange, eat. Good Appetite !!!!
- Take care of the cactus leaves … with several layers of newspaper and scrape off the spines with the back of the knife. Also tastes whole fried in the pan.
Facebook Comments