Ingredients with Measurements:
- 1 lb ground beef
- 1/2 cup cooked white rice
- 1/4 cup finely chopped onion
- 2 garlic cloves, minced
- 1 egg
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp paprika
- Salt and pepper to taste
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, undrained
- 1/2 cup chicken broth
- 1/4 cup chopped fresh cilantro
- 2 tbsp olive oil
Special equipment needed:
- Large mixing bowl
- Large skillet with lid
- Wooden spoon
Step-by-step instructions:
1. In a large mixing bowl, combine ground beef, cooked rice, onion, garlic, egg, cumin, oregano, paprika, salt, and pepper. Mix well with your hands until all ingredients are evenly distributed.
2. Shape the mixture into small meatballs, about 1 inch in diameter.
3. Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook until browned on all sides, about 5 minutes.
4. Add the black beans, diced tomatoes, and chicken broth to the skillet. Stir to combine.
5. Bring the mixture to a simmer, then reduce heat to low. Cover the skillet and let the meatballs cook for 15-20 minutes, or until cooked through.
6. Stir in chopped cilantro and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for browning meatballs, then low heat for simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 390
Fat: 18g
Carbohydrates: 30g
Protein: 28g
Sodium: 680mg
Fiber: 10g
Sugar: 4g
Substitutions for ingredients:
- Ground beef can be substituted with ground pork or ground turkey.
- White rice can be substituted with brown rice or quinoa.
- Black beans can be substituted with kidney beans or pinto beans.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add chopped bell peppers or jalapeños for extra flavor and heat.
- Use canned diced tomatoes with green chilies for a spicier version.
- Make the meatballs smaller or larger depending on your preference.
Tips and tricks:
- Wet your hands with water before shaping the meatballs to prevent the mixture from sticking to your hands.
- If the mixture is too wet, add more cooked rice or breadcrumbs to help bind the meatballs.
- If the mixture is too dry, add a splash of milk or water to moisten it.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the meatballs in a skillet over medium heat until heated through, or in the microwave for 1-2 minutes.
Presentation ideas:
Serve the Albóndigas Moros y Cristianos in a large bowl, garnished with chopped cilantro and a sprinkle of paprika.
Garnishes:
Chopped cilantro, paprika, or grated cheese.
Pairings:
This dish pairs well with a side salad or steamed vegetables.
Suggested side dishes:
- Green salad with a vinaigrette dressing
- Roasted vegetables (such as broccoli, cauliflower, or carrots)
- Steamed rice or quinoa
Troubleshooting advice:
- If the meatballs are falling apart, the mixture may be too wet. Add more cooked rice or breadcrumbs to help bind the mixture.
- If the meatballs are dry, the mixture may be too dry. Add a splash of milk or water to moisten it.
Food safety advice:
- Make sure the meatballs are cooked to an internal temperature of 160°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Albóndigas Moros y Cristianos is a traditional Spanish dish that combines meatballs with black beans and rice. The name "Moros y Cristianos" means "Moors and Christians" and refers to the historical conflict between Muslims and Christians in Spain.
Flavor profiles:
This dish is savory and slightly spicy, with a hint of smokiness from the paprika.
Serving suggestions:
Serve the Albóndigas Moros y Cristianos with a side of rice or quinoa, and a green salad or steamed vegetables.
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Region: Spanish