The Loon and I really love meatballs, of course. But have you tried Albondigas, which translated, means Mexican meatballs? Boy, oh boy, you need to make these and you’ll shout “Muy Buen! Delicioso!!”
Albondigas - Mexican Meatballs
Both the Loon and I love meat balls. And of course, we love Mexican cuisine, so it's only natural that we really love these Mexican meatballs called Albondigas.
Author: Kris Longwell
Recipe type: Mexican
- SALSA VERDE:
- 1½ lbs of tomatillos (about 12 of them), husked and rinsed
- 2 jalapeno peppers, rinsed and stemmed
- 2 garlic cloves, peeled and finely diced
- ½ teaspoon ground cumin
- ¾ cup cilantro, chopped
- 1 cup of chicken stock
- 1 tablespoon of vegetable oil
- 1½ teaspoons of salt
- 3 large eggs
- ½ cup of milk, heated to a simmer
- 1½ cup of fresh breadcrumbs
- ½ lb of ground sirloin
- ½ lb of ground pork
- 2 teaspoons of chopped chipotle peppers in adobo sauce
- ½ white onion, chopped
- 1 tablespoon of chopped parsley
- ½ teaspoon of salt
- ¼ teaspoon of fresh ground black pepper
- Chopped cilantro, onion and crumbled queso fresco, for garnish
- FOR THE SALSA:
- Put the tomatillos and the peppers in a Dutch oven, or a large pot.
- Cover the vegetables with cold water.
- Add 2 of the eggs.
- Bring to a boil over medium heat, then decrease the heat to an bubbly simmer.
- After about 6 minutes, remove the eggs to a bowl of cold water.
- Continue cooking the tomatillos and peppers for another 15 minutes.
- Cool and peel the eggs under cold running water, the place them into an ice bath bowl (this keeps them from getting a gross brown ring).
- Cool the vegetables in the liquid for another 20 minutes.
- Use a slotted spoon to transfer the vegetables to a blender.
- Add the garlic, cumin, cilantro, and stock and pulse a few more times. Don't over-blend, or it will become pasty.
- Rinse the pan that the veggies were cooked, dry it, and add the oil.
- Put over medium heat. Once heated, add back the sauce and the salt.
- Cook, stirring occasionally , over medium heat until slightly thickened, I'd say about 10 minutes.
- Remove from the heat.
- FOR THE MEATBALLS:
- Quarter the hard cooked eggs lengthwise, then cut across into ½ inch pieces and set aside.
- Pour the warm milk over the breadcrumbs in a mixing bowl and let stand for 5 minutes, without stirring.
- Add the ground sirloin and pork, chipotle, parsley, salt and pepper (to taste)
- Add the remaining raw egg
- Use a rubber spatula to fold everything together. Don't over mix.
- Fold in the chopped cooked eggs.
- Dived the meat into 12 equal parts.
- Reheat the salsa sauce to a boil.
- Gently place the meatballs into the sauce. Lower the heat to a nice simmer
- Simmer for 40 minutes.
- Serve in bowls topped with cilantro, chopped white onion, and Mexican cheese. Serve along a nice bowl of steamed rice.