Albóndigas I

Albóndigas I Recipe: Authentic Spanish Chicken & Bacon Meatballs

Region / culture: Spain | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Albóndigas, the Spanish word for meatballs, are a beloved dish that can be found in many variations across Spain and Latin America. This particular recipe for Albóndigas I offers a delightful blend of minced turkey and bacon, enriched with aromatic herbs, spices, and a savory tomato-based sauce. It's a dish that promises to bring warmth and comfort to any table, perfect for family dinners or special gatherings.

History

The tradition of meatballs spans across various cultures and centuries, with each region adding its unique twist to the basic concept of minced meat rolled into balls. In Spain, Albóndigas have been a staple part of the cuisine for generations, often featuring in tapas menus or as a main course. This recipe, with its inclusion of turkey and bacon, is a modern take on the classic, showcasing how traditional dishes can evolve with time while still paying homage to their roots.

Ingredients

2 medium onions
2 cloves of garlic
2 whole cloves
1 small glass of white wine
a little flour
salt and pepper
1 carrot
1 bay leaf
tomato purée or tomate frito
half a stock cube
400 g minced chicken or turkey
100 g minced bacon
1 dessert spoon pine nuts (optional)
1 tsp chopped fresh parsley
3 dessert spoons soy sauce
2 dessert spoons bread crumbs
1 tsp of oregano
olive oil
2 small, ripe tomatoes
a small cup of peas

How to prepare

Mix minced chicken or turkey with minced bacon.
Grate one onion and chop or crush one clove of garlic.
Add grated onion, chopped garlic, soy sauce, oregano, pine nuts, and breadcrumbs to the meat. Mix all ingredients together well.
Shape the mixture into small balls, about the size of a large marble.
Lightly coat the balls in flour by rolling them in a bowl of flour. Place the coated balls on a large plate until ready to fry.
Prepare the sauce.
Cut up the other onion and chop the other garlic. Heat a non-stick pan with a little olive oil. Add the chopped onion, garlic, fresh parsley, salt, and pepper. Fry gently until soft.
Chop the tomatoes and add them to the pan. Grate the carrot and add it as well.
Pour in the white wine, add cloves, half a dissolved stock cube, peas, bay leaf, and tomato purée (or tomate frito if available). Stir well and simmer on low heat.
In a separate non-stick frying pan, add enough olive oil to cover the bottom. Fry the meatballs until browned on all sides. Turn them over to ensure even cooking and prevent burning.
Depending on the size of your frying pan, you may need to fry the meatballs in batches.
Once each batch is ready, transfer the meatballs directly into the pan with the sauce. Let them simmer in the sauce for about half an hour.
Serve the meatballs as a tapas dish or as a main course accompanied by a green leafy salad and/or a red pepper salad.

Variations

For a vegetarian version, substitute the turkey and bacon with a mix of lentils and chopped mushrooms. You can also experiment with different herbs and spices in the meatballs or sauce for a unique twist.

Cooking Tips & Tricks

For the juiciest meatballs, mix the meat gently until just combined. Overworking the meat can result in tough meatballs. When frying, ensure the oil is hot enough so that the meatballs sear and do not stick to the pan. To achieve a rich flavor in the sauce, allow it to simmer with the meatballs for the full half hour, letting the flavors meld together beautifully.

Serving Suggestions

Serve the Albóndigas with a side of green leafy salad or a red pepper salad for a refreshing contrast to the rich sauce. For a heartier meal, accompany with crusty bread or a serving of rice to soak up the delicious sauce.

Cooking Techniques

Browning the meatballs before adding them to the sauce is crucial for developing depth of flavor. Simmering the sauce slowly allows the flavors to concentrate and meld together, resulting in a richer, more complex taste.

Ingredient Substitutions

If turkey is not available, minced chicken or beef can be used as alternatives. For a gluten-free version, use gluten-free breadcrumbs and flour for coating.

Make Ahead Tips

The meatballs and sauce can be prepared ahead of time and refrigerated for up to two days. Reheat gently on the stove, adding a little water if the sauce has thickened too much.

Presentation Ideas

Serve the Albóndigas in a shallow bowl with a sprinkle of chopped parsley on top for a pop of color. A side of rustic bread placed on the table adds to the homely, comforting feel of the meal.

Pairing Recommendations

A medium-bodied red wine, such as a Tempranillo or Grenache, pairs beautifully with the rich flavors of the Albóndigas. For a non-alcoholic option, a sparkling water with a squeeze of lemon complements the dish well.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of water if necessary to thin the sauce.

Nutrition Information

Calories per serving

Each serving of Albóndigas I contains roughly 350 calories. This makes it a moderately caloric dish, suitable as part of a balanced diet.

Carbohydrates

This recipe is relatively low in carbohydrates, with the main sources being the breadcrumbs, onions, and small amount of flour used for coating the meatballs. The total carbohydrate content per serving is approximately 15 grams, making it a suitable option for those on a moderate carbohydrate diet.

Fats

The fats in this recipe come primarily from the olive oil, minced bacon, and to a lesser extent, the turkey. The total fat content per serving is around 20 grams. Using lean turkey and minimizing the olive oil used for frying can reduce the fat content.

Proteins

Albóndigas I is rich in proteins, thanks to the generous amount of minced turkey and bacon. Each serving provides approximately 25 grams of protein, making it an excellent choice for muscle repair and growth.

Vitamins and minerals

This dish is a good source of several vitamins and minerals, particularly from the vegetables and tomato purée. It provides vitamin C, potassium, and iron, among others, contributing to a balanced diet.

Alergens

The primary allergens in this recipe include gluten (from breadcrumbs and flour) and soy (from soy sauce). Those with allergies or intolerances should seek suitable substitutions.

Summary

Overall, Albóndigas I is a balanced dish, offering a good mix of proteins, fats, and essential nutrients with moderate calories. It can fit well into a varied and balanced diet.

Summary

Albóndigas I is a versatile and comforting dish that combines the rich flavors of minced turkey and bacon with a savory tomato-based sauce. With its blend of proteins, vitamins, and minerals, it offers nutritional benefits while being a delightful addition to any meal. Whether served as a tapas dish or a main course, it's sure to be a hit with family and friends.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Albóndigas. It was tucked away in an old cookbook that had been passed down to me from my own grandmother. The pages were yellowed with age and the binding was worn, but the recipes inside were a treasure trove of culinary delights.

As I read through the ingredients and instructions for making Albóndigas, a traditional Mexican meatball soup, I couldn't help but feel a sense of excitement. I had always loved trying new recipes and experimenting in the kitchen, and this one seemed like a perfect challenge.

I decided to make the Albóndigas for a family dinner that weekend. I gathered all the ingredients – ground beef, rice, eggs, onions, garlic, tomatoes, and a variety of herbs and spices – and got to work.

The first step was to mix the ground beef with cooked rice, onions, garlic, and eggs to form the meatballs. I used my hands to shape them into small rounds, being careful to make them all the same size so they would cook evenly.

Next, I prepared the broth for the soup. I sautéed onions and garlic in a pot until they were soft and fragrant, then added tomatoes, chicken broth, and a blend of herbs and spices. I let the broth simmer for a while to allow the flavors to meld together.

Once the broth was ready, I gently added the meatballs to the pot, being careful not to break them apart. I let them simmer in the broth for about 20 minutes, until they were cooked through and tender.

As the Albóndigas simmered on the stove, the aroma of garlic, tomatoes, and spices filled the kitchen. My family started to gather around, drawn in by the delicious scent.

When the soup was finally ready, I ladled it into bowls and garnished it with fresh cilantro and a squeeze of lime. The Albóndigas looked beautiful, with the vibrant colors of the tomatoes and herbs contrasting against the golden-brown meatballs.

As we sat down to eat, I couldn't help but feel a sense of pride. The Albóndigas tasted even better than I had imagined – the meatballs were tender and flavorful, and the broth was rich and comforting.

My family raved about the Albóndigas, each of them going back for seconds and even thirds. I was thrilled to have found such a delicious recipe and to have been able to share it with my loved ones.

Since that day, Albóndigas has become a staple in our household. It is a dish that brings us together, reminding us of the joy of cooking and sharing meals with one another.

I am grateful for the journey that led me to discover this recipe, and for the memories it has created for me and my family. Cooking Albóndigas will always hold a special place in my heart, a reminder of the power of food to bring people together and create lasting bonds.