How to make Allondigas Meatball and Pepper Cream Snacks
The ingredients for Allondigas Meatball and Pepper Cream Snacks are:
• 12 rounds of Mestemacher Whole Grain Bread
• 12 oz of ground beef or pork
• 1 onion, finely sliced
• 1 clove of garlic
• 1 egg
• 1 bouquet of parsley, chopped
• 1 bouquet of marjoram or oregano, chopped
• 2-1/2 tbsp of breadcrumbs
• Paprika
• Salt
• Pepper
• 3 tbsp of olive oil for ground meat
• 2 tbsp of olive oil for paprika cream
• 1 jar of peeled red peppers (12-1/2 oz)
• 1 cup of sour cream
• Sugar
Here is a recipe for Allondigas Meatball and Pepper Cream Snacks:
• Mix 12 oz of ground beef or pork with a clove of garlic (pressed), an onion (finely sliced), a bouquet of parsley (chopped), a bouquet of marjoram or oregano (chopped), an egg, and 2-1/2 tbsp of breadcrumbs. Season with salt, paprika, and pepper.
• Make 12 meatballs out of the ground meat mixture. Brown them in 3 tbsp of hot olive oil for 15 minutes, or until brown. Remove from heat.
• Drain a jar of peeled red peppers (12-1/2 oz) and puree them. Heat 2 tbsp of olive oil in a small pot, add the pepper puree and simmer for a while. Add a cup of sour cream. Season to taste with sugar and paprika.
• Place each meatball on a round of Mestemacher Whole Grain Bread, spear with a toothpick and serve with the paprika cream sauce.
Enjoy your snack! 😋
Benefits of Allondigas Meatball and Pepper Cream Snacks
• Protein from the ground meat and sour cream
• Fiber from the whole grain bread and vegetables
• Vitamins and minerals from the parsley, oregano, peppers, and garlic
• Healthy fats from the olive oil and avocado
Of course, these snacks should be enjoyed in moderation as part of a balanced diet. 😊
More details about Allondigas Meatball and Pepper Cream Snacks
Here are some more details about Allondigas Meatball and Pepper Cream Snacks:
• Allondigas are small meatballs that originate from Spain and Mexico. They are usually served in a soup or stew, but can also be a festive snack or appetizer when served on bread rounds with a pepper cream sauce.
• The pepper cream sauce is made by pureeing peeled red peppers and simmering them with sour cream, olive oil, paprika, and sugar. It adds a tangy and spicy flavor to the meatballs1.
• The meatballs are made with ground beef or pork, onion, garlic, parsley, marjoram or oregano, egg, breadcrumbs, salt, and paprika. They are browned in olive oil until cooked through1.
• The bread rounds are made from Mestemacher Whole Grain Bread, which is a German brand of organic bread that is high in fiber and low in fat. It has a hearty and nutty taste that complements the meatballs and the sauce.
• This recipe makes 12 servings and takes about 40 minutes to prepare. It is courtesy of Mestemacher
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