Albóndigas de calabaza sobre judías planas hiladas

Hello everybody, hope you are having an amazing day today. Today, we're going to prepare a special dish, Albóndigas de calabaza sobre judías planas hiladas. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Albóndigas de calabaza sobre judías planas hiladas is 4 personas. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few ingredients. You can cook Albóndigas de calabaza sobre judías planas hiladas using 19 ingredients and 4 steps. Here is how you can achieve that.

Calabaza para la vista:
Gracias a su contenido en vitamina A beneficia la salud ocular y nos ayuda a prevenir cataratas y la degeneración macular.
Para prevenir el cáncer:
Contienen licopeno, antioxidante que ayuda a prevenir el cáncer de próstata, pulmón, estómago y vejiga.

Ingredients and spices that need to be Take to make Albóndigas de calabaza sobre judías planas hiladas:

1. ---- Albóndigas:
2. 500 gr. calabaza rallada
3. 300 gr. patatas rallada
4. 2 zanahorias rallada
5. 2 cebolletas (la parte blanca) ralladas
6. 1 huevo grande
7. 2 tazas pan rallado
8. aceite de girasol para freír las albóndigas
9. 2 cucharas semillas de girasol peladas
10. unos tallos de cebollino picadito
11. 1 pizca bicarbonato
12. nuez moscada
13. granos pimienta negra
14. sal gruesa
15. ---- Guarnición:
16. 500 gr. judías verdes planas hiladas
17. 2 cucharas semillas de girasol peladas
18. 2 cucharas aceite de oliva virgen extra
19. sal gruesa

Instructions to make to make Albóndigas de calabaza sobre judías planas hiladas

1. Guarnición: Cocer las judías verdes hiladas en agua con sal gruesa.
2. Albóndigas: Coloca la pulpa de calabaza, la zanahoria, la cebolleta y la patata media escurrida. Agrega el huevo, nuez moscada, sal gruesa, el bicarbonato, pimienta negra molida en el momento, las semillas de girasol peladas y mezcla bien. Espesa la masa con pan rallado. Añade el cebollino y prueba de sal. Tapa y deja reposar en la nevera 30 minutos.
3. Calienta el aceite de girasol. Modele las albóndigas y pásalas por pan rallado. Fríe las albóndigas en el aceite caliente bajando el fuego a medio. Saca las albóndigas en un plato con papel absorbente doble de cocina.
4. Reparte las judías verdes escurridas y las semillas de girasol en cuatro platos. Regar con el aceite de oliva virgen extra. Asienta encima las albóndigas cortadas en dos y sirve de inmediato.

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