Albondigas (Mexican Meatballs) are so flavorful and juicy.
Who doesn’t look a good meatball? Or course there are our Italian Meatballs, Swedish Meatballs, even Asian Shrimp Balls, but these Mexican Meatballs are so full of delicious Mexican flavors, the give all the other meatballs of the world a run for their money!
HOW TO MAKE ALBONDIGAS (MEXICAN MEATBALLS)
Albondigas have been around for a long time, like centuries. Their history is a little uncertain, but one thing is very certain: these incredible balls of deliciousness are not difficult to make, we promise, but they are exploding with flavor.
You start off by simmering the vegetables in water. We go ahead and add a couple eggs, because chopped hard boiled eggs are in the meatballs.
HOW TO MAKE SALSA VERDE
Salsa verde is a wonderfully flavorful green salsa that consists of cooked (or roasted) tomatillos, peppers, onion, garlic and cilantro.
It is what the Albondigas (Mexican Meatballs) will simmer in to become fully cooked.
But first, we need to purée the salsa verde in a blender.
THE BEST GROUND MEAT FOR THE MEATBALLS
We love going with ground pork and ground sirloin for traditional albondigas.
Like any typical meatball, soaking bread (or bread crumbs) in milk and then adding into the meat mixture keeps them super juicy and delicious.
The hard-boiled egg is definitely a unique but wonderful addition.
Roll them in slightly wet hands, a little larger than a golf ball.
Now, it’s time to simmer the Albondigas (Mexican Meatballs) in simmering salsa verde.
The process cooks them perfect and infused incredible Mexican taste.
We love all kinds of meatballs, no doubt about that.
And these Mexican meatballs called Albondigas are right there at the top of the list of our all-time favorites.
After one bite, you’ll understand why!
Albondigas - Mexican Meatballs
- 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
- 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
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.