Ingrédients pour Albondigas
- 1 1/2 lbs ground chuck
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1/2 cup instant rice, uncooked
- 1 large egg
- 1/2 tsp salt, 1/4 tsp black pepper
- 1 (4 oz) can diced green chilies, undrained
- 2 medium carrots, peeled and diced
- 1 (28 oz) can diced tomatoes, undrained
- 2 cups hot water
- 4 cups beef broth
- 1 tsp dried oregano
- fresh parsley
- 1/4 cup milk
- 1/2 tsp ground cumin
- 2 tbsp olive oil
- 2 medium potatoes, peeled and diced
- 1 (8 oz) can tomato sauce
- 1/4 cup chopped fresh cilantro, for garnish
- sour cream or crema fresca, for serving (optional)
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Comment préparer Albondigas
- In a large bowl, combine ground beef, breadcrumbs, egg, milk, onion, garlic, cumin, oregano, salt, and pepper. Gently mix until just combined. Do not overmix.
- Roll the mixture into 1-inch meatballs.
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the meatballs on all sides.
- Remove the meatballs from the pot and set aside.
- Add the chopped onion and garlic to the pot and sauté until softened, about 5 minutes.
- Stir in the diced tomatoes, tomato paste, broth, carrots, and potatoes. Bring to a boil.
- Reduce heat to low, add the meatballs, and simmer for 30 minutes, or until the meatballs are cooked through and the vegetables are tender.
- Stir in the cilantro before serving.
- Serve hot, garnished with extra cilantro and a dollop of sour cream or crema fresca (optional).
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
21g
Fat
21g
Carbs
5g
