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Albondigas (Mexican Meatballs)
Albondigas is a traditional Mexican dish made with meatballs cooked in a flavorful tomato-based broth, often served with rice, vegetables, and warm tortillas. This hearty and comforting soup is perfect for a cold winter's day or a special occasion. The combination of tender meatballs, rich broth, and crunchy vegetables makes for a satisfying and delicious meal.
Time Cook
30
Level
Intermediate
Calories
550
Allergens
Beef, Gluten, Dairy
Ingredients
1 lb
Ground Beef
350 Calories
1/2 cup
Breadcrumbs
50 Calories
1 medium
Onion
45 Calories
3 cloves
Garlic
15 Calories
1 tsp
Cumin
5 Calories
1/2 tsp
Paprika
5 Calories
1/2 tsp
Salt
0 Calories
1/4 tsp
Black Pepper
0 Calories
2 tbsp
Tomato Paste
25 Calories
4 cups
Chicken Broth
100 Calories
14.5 oz
Canned Tomatoes
100 Calories
2 medium
Carrots
60 Calories
2 medium
Potatoes
140 Calories
1 cup
Green Beans
55 Calories
1/2 cup
Queso Fresco
100 Calories
1/4 cup
Sour Cream
50 Calories
1/4 cup
Cilantro
20 Calories
Step-by-Step Instructions
1
In a large mixing bowl, combine the ground beef, breadcrumbs, onion, garlic, cumin, paprika, salt, and black pepper. Mix well with your hands or a wooden spoon until just combined. Do not overmix.
2
Use your hands to shape the meat mixture into meatballs, about 1 1/2 inches in diameter. You should end up with around 20-25 meatballs.
3
Heat a couple of tablespoons of oil in a large Dutch oven over medium-high heat. When the oil is hot, add the meatballs and cook until browned on all sides, about 5-7 minutes. Remove the meatballs from the pot and set them aside.
4
Add more oil to the pot if necessary, then add the sliced carrots and diced potatoes. Cook until they start to brown, about 5 minutes.
5
Add the tomato paste to the pot and cook for 1-2 minutes, stirring constantly.
6
Add the chicken broth, canned tomatoes, browned meatballs, and green beans to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, until the meatballs are cooked through and the vegetables are tender, about 20-25 minutes.
7
Taste and adjust the seasoning as necessary. Serve the Albondigas hot, garnished with chopped cilantro, a dollop of sour cream, and a sprinkle of queso fresco.
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