How to cook Mexican Meatballs (albondigas)

You have never eaten meatballs until you've had albondigas! Tender, juicy, slightly spicy, full of subtle flavors....

Difficulty: Moderate

Instructions

Things You'll Need:

• FOR THE BROTH:
• 5 tomatoes (or use canned, chopped tomatoes)
• 1 clove garlic
• 1 small onion
• 1 TBS canned adobado sauce from canned chipotles in adobado
• 3 TBS oil
• 3 cups water or chicken stock . If you use water, add chicken or tomato stock granules to taste
• FOR THE MEATBALLS:
• ½ kilo (one pound) ground beef
• ½ kilo (one pound) ground pork
• 1 cup cooked rice
• 4-5 tomatillos (Mexican green tomatoes), husks removed and quartered
• 2 eggs
• ¼ cup chopped cilantro
• 2 chipotle chiles in adobado sauce, chopped
• 2 cloves garlic, chopped
• 1 small onion, chopped
• 1 TBS chicken or beef stock granules

1. MAKE THE BROTH by In a blender or food processor, blend the tomatoes with the garlic, onion and chipotle sauce. Fry in the oil for about 10 minutes to mix the flavors. Add the water or broth and cook for 10 minutes.

2. Mix the chopped tomatillos, garlic, onion, cilantro, eggs, and chiles in the blender or food processor.

3. Put the meat in a bowl and add the rice and stock granules. Stir in the blended mixture and mix well.

4. Shape into balls the size of walnuts and cook in the tomato broth for 15-20 minutes.

5. Serve with a garnish of fresh queso (cheese) - you can use any white cheese, but feta might be the closest to authentic.

Tips & Warnings

• Add more or less chipotles to taste.
• I serve this with additional rice, fresh fruit and sliced avocados.
• Serves eight.

[LonnaLight]

on 5/2/2008 I have to make this! Yum Yum Yum! My stomach is growling just seeing the picture!!! The ingredients are all things I love! Thanks for another wonderful recipe Karen!