Albóndigas de ternera con almejas del pacifico

Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Albóndigas de ternera con almejas del pacifico. It is one of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Albóndigas de ternera con almejas del pacifico is one of the most popular of current trending meals in the world. It's simple, it's quick, it tastes yummy. It's enjoyed by millions every day. Albóndigas de ternera con almejas del pacifico is something which I've loved my whole life. They're nice and they look fantastic.

Many things affect the quality of taste from Albóndigas de ternera con almejas del pacifico, 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 de ternera con almejas del pacifico 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 de ternera con almejas del pacifico is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few ingredients. You can cook Albóndigas de ternera con almejas del pacifico using 10 ingredients and 6 steps. Here is how you cook it.

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Ingredients and spices that need to be Take to make Albóndigas de ternera con almejas del pacifico:

1. 12 albóndigas de ternera
2. 1 bolsa almejas del pacifico
3. 1 cebolla
4. 4 dientes ajo
5. 1 vaso vino
6. 2 vasos caldo de pollo
7. 1/2 cucharada nuez moscada
8. 1 hoja laurel
9. sal
10. aove

Instructions to make to make Albóndigas de ternera con almejas del pacifico

1. Las albóndigas me sobraron de otra comida y decidí hacerlas diferentes. Para las albóndigas (ver receta de albóndigas de ternera), también podemos comprarlas congeladas.
2. En la sartén ponemos un dedo de aceite con los dientes de ajo y cuando esté caliente sellamos las albóndigas bien.
3. Sacamos las albóndigas y reservamos sobre papel de cocina. Quitamos un poco de aceite y pochamos la cebolla picadita con los dientes de ajo.
4. Cuando esté pochada, ponemos el vaso de vino, el caldo, las albóndigas y las almejas. Mezclamos bien, ponemos la hoja de laurel, la nuez moscada y una pizca de sal.
5. Dejamos hervir entre 15 y 20 minutos.
6. Apartamos, emplatamos y el resultado en la foto.

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