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Vermicelli with Chicken Meatballs |
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Serves: 4 Print this Recipe(Fideos con Albondigas de Pollo) Category: Pasta Dishes Bellinghausen restaurant in Mexico City, a restaurant begun by German immigrants but which serves authentic traditional and modern dishes, has been a long-time favorite for me and my husband. We usually go for comida, Mexico's midday meal, and always dine on the patio. Vermicelli in red sauce topped with a huge meatball is a popular item on the menu. I make small chicken meatballs instead of large beef meatballs for my version of the dish. Of course, ground beef can be substituted, if desired. Basic Cooked Tomato Sauce 1/4 cup olive oil 2 tablespoons minced white onions 2 tablespoons minced red bell peppers 1 jalapeño pepper, seeded, veins removed, and minced 1 teaspoon ground cumin 1 teaspoon dried oregano (Mexican variety preferred), crumbled 1/2 pound ground chicken 2 tablespoons dry bread crumbs 2 tablespoons milk 1/2 teaspoon salt, or to taste 1 (8-ounce) package vermicelli coils 2 tablespoons chopped fresh cilantro 1. Prepare the tomato sauce. Reserve in the pan off heat. In a nonstick skillet, heat 2 teaspoons of the oil and cook the onion, red pepper, chile, cumin, and oregano over medium-low heat until the vegetables are softened, about 5 minutes. Transfer to a bowl and let cool. 2. Add the chicken, bread crumbs, milk, and salt. Mix well with your hands and roll into 2-inch meatballs. Wipe out the same skillet with paper towels, and heat 2 teaspoons of the oil over medium heat. Cook the meatballs, turning, until barely brown (they will not be cooked through), about 4 minutes. Reserve in the pan. 3. Preheat the oven to 350°. Heat the remaining oil in a large skillet over medium heat. Fry the vermicelli coils, turning with tongs or two wooden spoons, until partially golden, about 2 minutes. (Work quickly to prevent burning the pasta.) 4. Transfer the vermicelli to an ovenproof casserole dish. Pour the reserved tomato sauce over the vermicelli and gently press the pasta into the sauce. Cover with foil and bake in preheated oven 15 minutes. Remove the cover and arrange the meatballs on top of the pasta. Bake, uncovered, an additional 15 minutes, or until the meatballs are completely cooked through. Sprinkle with cilantro and serve. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Basic Refried Beans Pinto Beans with Fried Onions Ranch Beans with Bacon Horsemen’s Beans Red Beans and Pork Chili Beans with Chorizo, Chiles, and Tequila Black Beans Yucatán Black Beans with Diced Pork, Yucatán-Style Black Beans and Rice Yucatán Puréed Black Beans Quick Refried Black Beans White Beans with Roasted Garlic White Beans and Carrots with Green Onions Basic Chickpeas Chickpeas with Spinach Fresh Fava Beans Lima Beans with Toasted Pumpkin Seeds Basic White Rice Mexican Rice Rice with Carrots Rice with Corn Tomatillo-Cilantro Rice Green Rice Rice with Pine Nuts Yellow Rice with Peas Rice with Chickpeas Rice with Plantains Rice with Mixed Vegetables Rice with Squash Blossoms Rice with Mushrooms and Poblano Chiles Red Rice with Chicken Rice with Minced Pork or Beef Rice with Sausage and Cabbage Rice with Ham and Pineapple Rice with Shrimp and Corn Rice with Crab, Yucatán Style Vermicelli with Mushrooms Vermicelli with Chicken Meatballs Vermicelli with Turkey * Beans, Rice, and Pasta |
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