Ingredients with Measurements:
- 1 pound ground rabbit meat
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1/4 cup finely chopped onion
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 can (14.5 oz) diced tomatoes
- 1 cup chicken broth
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large mixing bowl
- Skillet with lid
- Wooden spoon
Step-by-step instructions:
1. In a large mixing bowl, combine the ground rabbit meat, breadcrumbs, milk, egg, onion, garlic, cumin, paprika, cayenne pepper, salt, and pepper. Mix well until all ingredients are evenly distributed.
2. Roll the mixture into small meatballs, about 1 inch in diameter.
3. Heat the olive oil in a skillet over medium-high heat. Add the meatballs and cook until browned on all sides, about 5 minutes.
4. Add the diced tomatoes and chicken broth to the skillet. Bring to a simmer and cover with a lid. Cook for 20-25 minutes, or until the meatballs are cooked through.
5. Sprinkle with chopped parsley before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for browning the meatballs
- Simmer for cooking the meatballs in the sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 248
- Fat: 11g
- Carbohydrates: 16g
- Protein: 21g
Substitutions for ingredients:
- Ground rabbit meat can be substituted with ground chicken, turkey, or pork.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add chopped carrots, celery, and bell peppers to the sauce for extra flavor and nutrition.
- Substitute the parsley with cilantro or basil for a different flavor profile.
- Add a splash of red wine to the sauce for a richer flavor.
Tips and tricks:
- Use a cookie scoop or melon baller to make evenly sized meatballs.
- Don't overcrowd the skillet when browning the meatballs, as this will cause them to steam instead of brown.
- Use a meat thermometer to ensure the meatballs are cooked through.
Storage instructions:
- Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the meatballs and sauce in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the meatballs and sauce over a bed of rice or pasta.
- Garnish with additional chopped parsley or grated Parmesan cheese.
Garnishes:
- Chopped parsley
- Grated Parmesan cheese
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
- Pair with a glass of red wine, such as a Pinot Noir or Merlot.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the meatballs are falling apart, add more breadcrumbs to the mixture to bind it together.
- If the sauce is too thin, simmer uncovered for a few minutes to thicken it up.
Food safety advice:
- Cook the meatballs to an internal temperature of 165°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Albóndigas de Conejo is a traditional Spanish dish that originated in the region of Castilla-La Mancha.
Flavor profiles:
- Savory
- Spicy
- Tangy
Serving suggestions:
- Serve hot as a main dish.
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Region: Spanish