Albóndigas sorpresa
Hey everyone, hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, Albóndigas sorpresa. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.
Albóndigas sorpresa is one of the most popular of recent trending foods on earth. It is simple, it's fast, it tastes delicious. It's enjoyed by millions every day. Albóndigas sorpresa is something which I have loved my entire life. They are fine and they look fantastic.
Many things affect the quality of taste from Albóndigas sorpresa, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Albóndigas sorpresa delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Albóndigas sorpresa is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Albóndigas sorpresa estimated approx 30 minutos.
To get started with this particular recipe, we must prepare a few components. You can have Albóndigas sorpresa using 12 ingredients and 5 steps. Here is how you can achieve that.
Albóndigas de carne fritas con masa de pan, ajo, sal y pimienta, en salsa de tomate con cilantro y perejil picado, se sirve con arroz.
Ingredients and spices that need to be Prepare to make Albóndigas sorpresa:
- 1 LIBRA CARNE MOLIDA
- 2 CDAS HARINA DE PAN
- 2 TOMATES MEDIANOS
- 1 CEBOLLA CABEZONA MEDIANA
- 2 HOJAS LAUREL
- 8 HUEVOS DE CODORNIZ COCIDOS
- A GUSTO SAL Y PIMIENTA
- 1 PIMENTON ROJO MEDIANO
- 1 AJO TRITURADO
- 2 CDAS SALSA DE TOMATE
- 2 CDAS ACEITE
- 1 CDA CILANTRO Y PEREJIL FINAMENTE PICADO
Instructions to make to make Albóndigas sorpresa
- ADOBAR LA CARNE CON EL AJO, SAL Y PIMIENTA A GUSTO. AGREGAR LA HARINA DE PAN Y AMASAR
- HACER OCHO BOLAS DEL MISMO TAMAÑO E INTRODUCIR UN HUEVO A CADA UNA, CERRAR BIEN.
- EN EL ACEITE CALIENTE SOFREIR LAS ALBONDIGAS POR UNOS MINUTOS HASTA DORAR,
- APARTE LICUAR LA CEBOLLA ,EL TOMATE, EL PIMENTON Y LA SALSA DE TOMATE AGREGAR A LA CERNE CON LAS HOJAS DE LAUREL.
- COCINAR EN ESTA SALSA LAS ALBONDIGAS, AL MOMENTO DE APAGAR EL FUEGO AGREGAR EL CILANTRO Y EL PEREJIL. SERVIR CON ARROZ
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