Mexico | Meats | Soups | Beef

Albóndigas

(Mexican meatballs in broth)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Beef, ground 1 lb
Rice cooked 1/2 cup
Egg beaten 1 each
Flour 1 Tbsp
Onion or scallion minced 1/4 cup
Garlic minced 2-3 cloves
Cilantro or mint chopped 1/2 bunch
Oregano, dried 1 Tbsp
Salt & pepper to season well
 
Oil 2 Tbsp
Onion diced 1 each
Carrot diced 1 each
Tomato peeled, seeded, diced 1 each
Water or beef broth 6 cups
Salt & pepper to taste

METHOD

Basic Steps:  Mix → Form → Saute → Simmer
  1. Mix first set of ingredients together well. Form into 1" balls and set aside.
  2. Heat oil in a large pot over medium heat. Saute onions and carrots until onions are translucent, about 3-4 minutes. Add garlic and saute 1-2 minutes more. Add tomatoes, water or broth, salt and pepper. Bring to a slow simmer.
  3. Drop meatballs into the simmering stew, stirring gently. Let simmer slowly for 20-40 minutes. Serve meatballs in bowls with some of the broth.

VARIATIONS

  • Use a mixture of ground beef and ground pork for better flavor.
  • Add some minced jalapeno or chipotle pepper to the meatballs for a little spice.
  • Add a couple of tablespoons of raw rice to cook in the broth if you like.
  • Add diced zucchini and bell pepper to the broth if you like.
  • Substitute 1/4 cup breadcrumbs or cornmeal for the cooked rice in the meatballs

NOTES

  • Mexican comfort food.