Albondigas – Mexican Meatballs

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!!”

We love all kinds of meatballs, how about our incredible Swedish Meatballs!!

Mexican meatballs

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.
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Course: Mexican
Cuisine: Mexian
Keyword: Meatballs
Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 8 people
Calories: 310kcal

Ingredients

SALSA VERDE

  • 1 1/2 lbs tomatillos about 12 of them, husked and rinsed
  • 2 jalapeno peppers rinsed and stemmed
  • 2 cloves garlic minced
  • 1/2 tsp ground cumin
  • 3/4 cup cilantro chopped
  • 1 cup chicken stock
  • 1 tbsp vegetable oil
  • 1 1/2 tsp salt

ALBONDIGAS

  • 3 large eggs
  • 1/2 cup whole milk heated to a simmer
  • 1 1/2 cup fresh breadcrumbs
  • 1/2 lb ground sirloin
  • 1/2 lb ground pork
  • 2 tsp chipotle peppers in adobo sauce chopped
  • 1/2 white onion chopped
  • 1 tbsp chopped parsley
  • 1/2 tsp salt
  • 1/4 tsp fresh ground black pepper
  • Chopped cilantro onion and crumbled queso fresco, for garnish

Instructions

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 1/2 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.

Nutrition

Calories: 310kcal
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