Albóndigas de pollo en salsa de portobello champiñón y ajo negro

Hey everyone, hope you're having an incredible day today. Today, we're going to make a special dish, Albóndigas de pollo en salsa de portobello champiñón y ajo negro. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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To get started with this recipe, we have to prepare a few ingredients. You can have Albóndigas de pollo en salsa de portobello champiñón y ajo negro using 10 ingredients and 7 steps. Here is how you cook that.

La salsa que las acompaña es la de mi receta subida anteriormente.
Las albóndigas se pueden hacer con cualquier tipo de carne picada

Ingredients and spices that need to be Get to make Albóndigas de pollo en salsa de portobello champiñón y ajo negro:

1. 2 pechugas de pollo o un paquete de carne de pollo ya picada
2. 2 huevos M
3. 1 diente ajo
4. 6 cucharadas pan rallado
5. Harina o Maicena para rebozarlas
6. 2 cucharadas soperas aceite de oliva
7. Sal a gusto
8. Pimienta a gusto
9. 7 u 8 hojas Perejil fresco
10. Ajo en polvo (opcional)

Instructions to make to make Albóndigas de pollo en salsa de portobello champiñón y ajo negro

1. La salsa que voy a utilizar es la de mi receta anterior. Contiene setas portobello, champiñones y ajo negro. Mirar previamente si se quiere preparar.
2. Si las pechugas todavía tienen algo de piel, se la extraemos con cuidado y eliminamos así la grasa que puedan llevar. Las picamos con un robot de cocina o picadora o podemos comprarla ya picada. Picamos también el perejil
3. Ponemos la carne picada en un bol, la sazonamos, y añadimos el resto de ingredientes(MENOS la maicena) y la amasamos bien con la mano hasta obtener una pasta ligeramente pegajosa.
4. Una vez tengamos todos los ingredientes bien mezclados, hacemos bolas del tamaño de un bocado, las enharinamos por ambos lados y las vamos friendo a fuego medio hasta que queden bien doradas.
5. Las sacamos y dejamos sobre papel de cocina para eliminar el exceso de aceite.
6. Podemos poner la salsa abajo y encima las albóndigas o ponerla en un recipiente aparte.
7. Servir y disfrutar

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