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!!”

Albondigas - Mexican Meatballs
Prep time
Cook time
Total time
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.
Recipe type: Mexican
Cuisine: Mexian
Serves: 8
  • 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
  2. Put the tomatillos and the peppers in a Dutch oven, or a large pot.
  3. Cover the vegetables with cold water.
  4. Add 2 of the eggs.
  5. Bring to a boil over medium heat, then decrease the heat to an bubbly simmer.
  6. After about 6 minutes, remove the eggs to a bowl of cold water.
  7. Continue cooking the tomatillos and peppers for another 15 minutes.
  8. 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).
  9. Cool the vegetables in the liquid for another 20 minutes.
  10. Use a slotted spoon to transfer the vegetables to a blender.
  11. Add the garlic, cumin, cilantro, and stock and pulse a few more times. Don't over-blend, or it will become pasty.
  12. Rinse the pan that the veggies were cooked, dry it, and add the oil.
  13. Put over medium heat. Once heated, add back the sauce and the salt.
  14. Cook, stirring occasionally , over medium heat until slightly thickened, I'd say about 10 minutes.
  15. Remove from the heat.
  17. Quarter the hard cooked eggs lengthwise, then cut across into ½ inch pieces and set aside.
  18. Pour the warm milk over the breadcrumbs in a mixing bowl and let stand for 5 minutes, without stirring.
  19. Add the ground sirloin and pork, chipotle, parsley, salt and pepper (to taste)
  20. Add the remaining raw egg
  21. Use a rubber spatula to fold everything together. Don't over mix.
  22. Fold in the chopped cooked eggs.
  23. Dived the meat into 12 equal parts.
  24. Reheat the salsa sauce to a boil.
  25. Gently place the meatballs into the sauce. Lower the heat to a nice simmer
  26. Simmer for 40 minutes.
  27. Serve in bowls topped with cilantro, chopped white onion, and Mexican cheese. Serve along a nice bowl of steamed rice.

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