Albóndigas en salsa quemada

Hello everybody, it is Drew, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, Albóndigas en salsa quemada. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

Albóndigas en salsa quemada is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They are fine and they look wonderful. Albóndigas en salsa quemada is something which I've loved my whole life.

Many things affect the quality of taste from Albóndigas en salsa quemada, 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 en salsa quemada 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 en salsa quemada is 5 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook Albóndigas en salsa quemada using 12 ingredients and 4 steps. Here is how you can achieve that.

Es una receta de mi abuela (la madre de mi madre). Viene de Huesca en Aragón. Mandé esa receta por los días de fiestas o los domingos especiales. Con puré de patata...¡¡Una barbaridad!! #cocinafamiliar

Ingredients and spices that need to be Make ready to make Albóndigas en salsa quemada:

1. 500 gr carne de cerdo picada (usé de salchicha francesa)
2. 2 dientes ajo picados
3. 2 huevos batidos
4. 2 cucharas parmesano rallado
5. 2 cucharitas yogur
6. 1 puñado hojitas de espinacas
7. 4 rodajas pan seco tostadas y trituradas
8. pimienta
9. 3 cucharas harina
10. 500 ml agua hirviendo
11. 1/2 cubito caldo de ave
12. 2 dientes ajo cortados en 2 sin germen

Instructions to make to make Albóndigas en salsa quemada

1. En una ensaladera, poner: carne picada, ajos picados, huevos batidos, parmesano rallado, yogur, pan tostado rallado, pimienta y las hojitas de espinacas crudas. Mezclar bien con una cuchara.
2. Hacer las albóndigas y dorarlas de cada lado en una sartén con aceite de oliva y un ajo cortado. Durante la cocción de las albóndigas, cocer en una pequeña sartén la harina seca sin nada. Debe tomar un color un poco caramelo.
3. Derretir la harina con el aceite y el ajo cortado (fuego medio) y añadir el caldo. La salsa va a espesar con la cocción. Disponer las albóndigas en la salsa líquida y dejar cocer hasta obtener una salsa espesa como una bechamel. Servir con pasta o puré de patata.
4. Cuando las albóndigas estén casi cocidas, retirarlas con el ajo y añadir la harina cocida con un poco más de aceite para hacer como un “roux” para hacer una salsa “bechamel” pero con el caldo de ave.

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