Mexican Meatballs (Albondigas)
Mexican-style meatballs are pure comfort food! Rolled balls of ground beef, simmer in a tomato-based sauce for a meal that is ready in 35 minutes!
Ingredients
For the Sauce:
- 1.5 cups chicken broth
- 9 medium roma tomaotes, cut into large chunks (~2 lbs or ~900g)
- 1 small white onion, cut into large chunks
- 2-3 cloves garlic
- 1/4 cup canned chipotle peppers in adobo optional
- 1 tsp salt
- 1 bay leaf
For the Meatballs:
- 1 lb ground beef I use 90/10 sirloin
- 1/4 white onion, finely chopped
- 1 egg
- 1/4 cup uncooked white rice
- 1 tbsp dried oregano or 1/4 cup fresh mint finely chopped
- Salt and pepper to taste
- 1 hard boiled egg, cut into 12 small pieces (optional)
Instructions
- Place all ingredients for sauce except for bay leaf in a blender and blend on high speed for 1-2 minutes or until smooth
- Place sauce in a large pan with the bay leaf and heat over medium
- Combine all ingredients for meatballs in a large bowl (except egg if using)
- Mix ingredients by hand until ingredients are evenly incorporated
- Form into 1.5 inch diameter balls, incorporating one hard boiled egg piece into the center of each ball if using.
- Place meatballs in the sauce, reduce heat and simmer, partially covered about 25 minutes or until internal temperature reaches 160F on a meat thermometer and rice is cooked through.