Meat Recipes

Albóndigas (Spanish style fresh meat balls)

INGREDIENTS:

Per every 1000gr. of product to be prepared.                

1003 ALBONDIGAS……….……40gr

ADVISED ELEBORATION PROCEDURE:

:1. – The meat mass must be formed by fatless pork (+/-65%) and pork side (belly) (+/-35%). Proportions will vary according to preferences. Chill it down to about 3ºC for 12 hours.

2. – Put the meat mass into the Cutter; and mince it down to dices of 6mm.

3. – Then knead it all while adding the above mentioned ingredient, previously dissolved in some water (if preferred). Once the meat paste has reached the desired appearance, proceed to form the balls.

4. – Give shape to the meat balls: usual size is ranges from 15 to 50 mm

5. – Once the balls are formed, coat them it breadcrumbs or batter.

REMARKS:    

The albondigas are usually boiled along with the soups.

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