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Albóndigas suecas con salsa de crema

Albóndigas suecas con salsa de crema
Registrado por @test3 | A 1 usuarios les gustó este alimento | 0 usuarios guardaron este alimento

Información nutricional

Por porción de 220 g

% Valor diario basado en una dieta de 2000 kcal

Calorías 420 kcal
21% DV
Grasa total 30.0g
46% DV
Grasas monoinsaturadas13.0g
Grasas poliinsaturadas4.0g
Grasas saturadas11.0g
Grasas trans0.5g
Carbohidratos totales 12.0g
4% DV
Fibra1.0g
Almidón10.0g
Azúcares3.0g
Proteína 24.0g
48% DV
Proteína animal22.0g
Proteína vegetal2.0g

Acerca de

Una ración de albóndigas al estilo sueco, normalmente elaboradas con una mezcla de carne picada y condimentadas con especias.

Ingredientes

Vitaminas y minerales

Vitaminas

NutrienteCantidad% VDSemivida
Biotina (B7)4.0mcg13%
Colina70.0mg13%
Folato (B9)18.0mcg5%
Niacina (B3)5.0mg31%
Ácido pantoténico (B5)1.1mg22%
Riboflavina (B2)0.3mg23%
Tiamina (B1)0.2mg17%
Vitamina A120.0mcg13%
Vitamina B121.8mcg75%
Vitamina B60.3mg18%
Vitamina C1.0mg1%
Vitamina D0.8mcg4%
Vitamina E1.2mg8%
Vitamina K4.0mcg3%

Minerales

NutrienteCantidad% VDSemivida
Calcio45.0mg5%
Cromo2.0mcg6%
Cobre0.1mcg0%
Yodo20.0mcg13%
Hierro2.8mg16%
Magnesio25.0mg6%
Manganeso0.1mg2%
Molibdeno5.0mcg11%
Fósforo220.0mg31%
Potasio320.0mg7%
Selenio18.0mcg33%
Sodio650.0mg28%
Zinc3.2mg29%

Albóndigas suecas con salsa de crema

Nota introductoria


Las albóndigas suecas son un ejercicio de contención: carne tierna y sazonada frente a una aterciopelada salsa de crema que redondea sin avasallar. El plato triunfa gracias al equilibrio, con la riqueza contenida por la precisión y una textura limpia y flexible. Servido como es debido, debe sentirse compacto, elegante y profundamente satisfactorio.

Datos esenciales de la receta


  • Categoría del plato: Plato principal

  • Cocina u origen: Sueca

  • Tipo de plato: Entrante salado

  • Rendimiento: 1 ración

  • Tamaño de la ración: 220 g

  • Tiempo de preparación: 5 minutos

  • Tiempo de cocción: 10 minutos

  • Tiempo total: 15 minutos

  • Dificultad: Fácil


    • Equipo


  • Sartén pequeña para saltear

  • Cuchara o espátula resistente al calor

  • Plato para servir


    • Ingredientes


    Albóndigas


  • 180 g de albóndigas


    • Salsa de crema


  • 40 g de salsa de crema


    • Método


  • 1. Coloca las albóndigas en una sartén pequeña para saltear a fuego medio. Caliéntalas suavemente durante 6 a 8 minutos, dándoles la vuelta una o dos veces, hasta que estén bien calientes por dentro y el exterior esté ligeramente glaseado y flexible. Las albóndigas deben mantenerse tiernas, no secas ni excesivamente doradas.

  • 2. Añade la salsa de crema a la sartén y baja el fuego al mínimo. Remueve o mueve la sartén durante 1 a 2 minutos, solo hasta que la salsa se afloje, cubra las albóndigas de manera uniforme y se vea brillante y lisa. No dejes que hierva.

  • 3. Cuando la salsa se adhiera en una capa fina y uniforme y las albóndigas estén calientes en el centro, retira del fuego de inmediato.


    • Emplatado y servicio


    Coloca las albóndigas ordenadamente en un plato caliente y vierte la salsa de crema por encima y alrededor, formando un charco controlado. La presentación final debe ser compacta, con la salsa enmarcando las albóndigas en lugar de enterrarlas.

    Notas profesionales


  • El calor suave preserva la ternura de las albóndigas y mantiene la salsa refinada.

  • La salsa debe mantenerse satinada y lisa; cualquier hervor apagará su textura.

  • Sirve de inmediato mientras las albóndigas estén calientes y la salsa fluida.
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