Albondigas Mexicanas
A Mexican dish of meatballs in tomato based broth, served with rice, beans, and tortillas for lunch.
Mexico
Ingredients
- 1/2 lb. Ground Beef
- 1/2 lb. Ground Pork
- 1/2 Onions, half finely chopped, half left whole
- 4 clove Garlic, 2 minced, 2 left whole
- 1/4 bunch Parsley, finely chopped
- 1/4 c. White Rice, cooked
- 4 tsp. Ground Cumin, divided
- 4 tsp. Oregano, divided
- 4 tsp. Paprika, divided
- 5 Roma Tomatoes
- 1/4 Onions, peeled
- 5 c. Chicken Broth
- 1/2 tsp. Salt, to taste
- 1/8 tsp. Ground Black Pepper, to taste
- 2 Chipotles in Adobo
- 1 tsp. Olive Oil
- 3 Potatoes, cubed
- 2 stalk Celery, chopped
Instructions
Instructions
Make Meatballs
1.Meanwhile, In a large bowl combine the meat, chopped onion and garlic, parsley, rice, half the salt and pepper, and 1 tsp. each of the cumin, oregano, and paprika. Mix well, then form into 1" diameter balls.
Cook Meatballs and Roast Vegetables
20 minutes2.
Place tomatoes, whole garlic, and whole quarter onion on a baking sheet along with meatballs. Roast at 400.F until meatballs are browned and vegetables are tender.
Prepare Sauce
3.Process the roasted vegetables, broth, oil, remaining oregano, paprika, cumin, salt, and pepper, along with chiles in adobo to form a smooth sauce.
4.
Transfer sauce to a pan over medium high heat. Add potatoes to sauce and simmer briefly.
5.
Add celery and meatballs to sauce. Continue simmering until potatoes are fully cooked.