Albóndigas a la jardinera

Hey everyone, it's Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, Albóndigas a la jardinera. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Albóndigas a la jardinera is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It's simple, it's fast, it tastes delicious. They're fine and they look wonderful. Albóndigas a la jardinera is something that I've loved my whole life.

Many things affect the quality of taste from Albóndigas a la jardinera, 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 a la jardinera 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 a la jardinera is 4 tragaldabas. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Albóndigas a la jardinera estimated approx 1h y 15m.

To begin with this particular recipe, we have to prepare a few components. You can cook Albóndigas a la jardinera using 16 ingredients and 7 steps. Here is how you cook it.

Es una receta muy agradecida, al final del día no queda ni una.

Ingredients and spices that need to be Prepare to make Albóndigas a la jardinera:

1. 400 g carne picada mixta
2. 6 ajos
3. 1 cucharada rasa comino en grano
4. 2 ramitas perejil muy picaditas
5. 2 huevos
6. 1 puñado harina
7. Pan rallado
8. 2 zanahorias
9. 2 patatas medianas
10. 1 puñado judías verdes redondas
11. 1 lata tomate triturado
12. 1 matojillo de romero
13. 2 hojas laurel
14. Aceite de oliva
15. al gusto Sal y pimienta
16. Algo de líquido, agua, caldo de carne, cerveza..

Instructions to make to make Albóndigas a la jardinera

1. Disponemos de un ajo gordo o 2 pequeños en un mortero con el comino y un pellizco de sal y machacamos.
2. En un bol mezclamos la carne, un huevo, el perejil súper picadito, dos cucharadas colmadas de pan rallado y la morterada de ajo y comino. Ponemos sal y amasamos la mezcla.
3. Daremos forma a las albóndigas (lo normal es usar 2 cucharas para acertar con el tamaño) manchando con harina nuestras manos, ungiendo las albóndigas en el otro huevo batido y rebozándolas con el pan rallado. Las freímos hasta que se doren completamente y reservamos.
4. Cortamos los ajos restantes en láminas, las zanahorias en cubitos, las patatas en cubitos, troceamos las judías y disponemos de una cazuela de barro (o una paellera normal, però no tendrá la misma gracia) con un chorro generoso de aceite para iniciar el sofrito.
5. A fuego medio, y con el aceite caliente, echamos los ajos, cuando empiecen a dorarse, la zanahoria. Tras 5 o 6 minutos, agregamos la patata y la judía. Salpimentamos y le echamos las hierbas. En ocasiones, para que vaya rápido, hago uso de medio vaso de líquido, agua, caldo, cerveza...
6. Una vez está todo semi-blandito, le agrego el tomate, con una cucharadita de azúcar de las de café, rectifico de sal y lo voy removiendo. Cuando el tomate se ha cocinado, agrego al fin las albóndigas, 2 vasos de agua y dejo que haga chup-chup a fuego bajo, controlando, removiendo... Con 25 minutos lo apagamos y dejamos reposar.
7. Como notas os diré que si el tomate no queda rojo Rubí le agrego una cucharada de pimentón. Se puede hacer con verdura congelada, pero ya lo puedes cocinar durante un año entero que te quedará un poco crudité, en ésta opción, dale un toque de microondas antes. La cebolla no es inoportuna, aquí no la pongo. Bon profiiiit.

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So that is going to wrap this up for this exceptional food Recipe of Quick Albóndigas a la jardinera. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!