Albondigas Recipe
My husband loves Albondigas and has it almost every time we're in a Mexican restaurant. I was delighted to see that my food blogging friend, Ferni, had posted her aunt's recipe. I followed Ferni's instructions, only modifying because tomatoes aren't in season now and I had a larger package of beef and thought I'd just use the whole thing.
slightly adapted from: Ferni's Food
Ingredients
Meatballs-
- 2 lb. ground beef
- 1/2 onion, finely diced
- 3 small cloves garlic, minced
- 1/2 cilantro, chopped
- 3 eggs
- 2/3 c. white rice, uncooked
- Broth-
- 1/2 onion, diced
- 5 small cloves garlic, minced
- 1 T. canola oil
- 2 - 8 oz. cans tomato sauce
- 14.5 oz can tomatoes, chopped
- 2 tomato with chicken flavoring boullion cubes (in Mexican food section of market)
- 2 beef boullion cubes
- 1 t. pepper
- 10 - 12 c. water, enough to cover meatballs
Directions
Combine meatball ingredients and shape into golf ball sized meatballs. Set aside. In a dutch oven, saute onion an garlic in oil over medium heat until translucent. Add remaining broth ingredients. (I used the liquid from the canned tomatoes as part of my water.) Bring to a boil. Gently place uncooked meatballs in broth and simmer, uncovered, for 30 - 40 minutes.
Don't worry about the meatballs. The rice and meat will cook in the broth and take on flavor from the broth seasonings. Enjoy; it's really tasty!