Ingredients for Albondigas
- Ground Chuck
- 1 medium onion, finely chopped
- Garlic Cloves
- Instant Rice
- 1 large egg
- Salt And Pepper
- Green Chilies
- Carrot
- Canned Tomatoes
- Hot Water
- Low Fat Beef Broth
- Dried Oregano
- Fresh Parsley
How to Make 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).
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
21g
Fat
21g
Carbs
5g
