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Albondigas
Hors d'oeuvres, buffet item or meat course
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From one of the Gourmet Clubs.
Made very small (marble size), these are excellent hors d'oeuvres.
Larger, can be used for a buffet or the meat course of a dinner. |
| Quantity |
Ingredients |
Preparation Notes |
|
Sauce |
- Make sauce by putting all ingredients in a blender
and then putting in a saucepan and bringing to a boil.
- To make meatballs, mix together all ingredients
and form into balls. Drop into boiling sauce and simmer for 1/2 hour.
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| 2 C |
Canned Tomatoes |
| 1 |
Clove Garlic,
minced |
| 1 pinch |
Ground Cloves |
| 1 pinch |
Ground Cinnamon |
| 2 tsp |
Sugar |
| 1/2 tsp |
Salt |
| 1 |
Canned Jalapeno
Chile |
| 1 C |
Water |
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Meatballs |
| 1 lb |
Ground Chuck |
| 1/2 |
Onion, Chopped |
| 6 |
Mint leaves,
chopped |
| 1 C |
Parsley,
chopped |
| 2 |
Hard Boiled
eggs, minced |
| 1/2 C |
Raw Rice |
| 2 |
Eggs |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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