A hearty Mexican meatball dish, albondigas are made by simmering cumin-seasoned ground beef meatballs in a sauce of tomatoes and smoked chipotle peppers. Almond flour is used instead of wheat flour to reduce the carbohydrates.
Knead the ground beef, egg, almond flour, cumin, crushed garlic, cilantro, and salt together. Shape into meatballs about 3 centimeters in diameter.
Sauté the onion in olive oil until golden. Add the grated tomatoes, chopped chipotle peppers, and chicken broth. Simmer for 10 minutes.
Add the meatballs one at a time to the simmering sauce and cover. Cook over low heat for 20 minutes.
Sprinkle with chopped cilantro and serve hot.
When adding the meatballs to the sauce, place them in one at a time without touching each other; otherwise, they may break apart and stick together. Allergen: Contains eggs and tree nuts (almonds).
Chipotle'nin dumanlı acısı domates sosuna harika bir derinlik kattı, brunch masasında herkes ikinci tabağını istedi.
Köfteleri kaynayan sosa tek tek bıraktım ama tencerem dar olduğu için birbirine değdiler ve pişerken üçü birleşip tek parça oldu. Daha geniş bir tencere kullanmadan bu tarifi tekrar denemeyeceğim.
Haklısınız, dar bir tencerede bu risk artıyor. Geniş ve sığ bir tencere ya da tavada tek kat halinde pişirmenizi öneririm.
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