Albondigas Lampreados
Equipment
- deep skillet, 2” of vegetable oil
- large serving spoon to form and drop the albondigas into the hot oil
- large, slotted spoon or spider to remove the albondigas from the oil
- a rimmed baking sheet lined with paper towels and a backing rack
Ingredients
1 recipe of our sweet & spicy salsa prepared in advance (see recipe below)
Egg mixture:
- 5 extra large eggs separated reserve yolks
- 1 T all purpose flour
- 1/2 teaspoon salt
Ground beef mixture:
- 1 lb. ground beef
- 1 tsp. kosher salt
- 1/2 tsp. fresh ground pepper
- 1/4 tsp. onion powder
- 1/4 tsp. garlic powder
Instructions
Prepare the beef:
- In a medium skillet, add oil and bring to just smoking. Add ground beef, salt, pepper, onion powder, garlic powder. Continue to cook over high heat. The beef will release water. Continue to cook until the water has evaporated. Stirring frequently, scraping up the bits on the bottom of the pan. Taste for seasonings and add additional salt and pepper if needed. Remove from heat and allow to cool to room temperature.
Prepare to fry:
- In a deep skillet, heat oil until 350 degrees. While the oil heats, prepare the egg mixture.
Prepare egg mixture and form:
- In a large mixing bowl, whip egg whites until foamy. Add flour, salt and continue to blend until stiff peaks form. Add yolks and continue to beat until fully incorporated.
- Working quickly, fold in the cooled ground beef mixture. Using a large mixing spoon, drop spoonful into heated oil.
- Baste the albondigas with hot oil, cook until golden brown, flip and finish cooking. Remove from oil and place on a wire rack. Top with the salsa.