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Yields:
4 serving(s)
Cal/Serv:
626
Growing up in a Mexican household, many of us ate albondigas on a regular basis. It was definitely a staple in my home. This albondigas recipe is a hybrid between my mom’s recipe and my own. Don’t freak out if you don’t have an ingredient or two—feel free to substitute and experiment. This recipe is also a great one to do with kids; my 5-year-old loves to get his hands dirty mixing and rolling the albondigas with mom.
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Ingredients
For Meatballs
- 1 1/2 lb.
ground beef
- 1 tsp.
sea salt
- 1/2 tsp.
black pepper
- 1/2 tsp.
ground cumin
- 1/2 tsp.
garlic powder
- 1
shallot, finely chopped
- 3 Tbsp.
fresh parsley, finely chopped
- 3 Tbsp.
fresh mint, finely chopped
- 1
large egg, beaten
- 1/2 cup
panko bread crumbs
- 2 Tbsp.
Grapeseed or other neutral oil
For Sauce and Serving
- 4
tomatoes. quartered
- 1/4
onion
- 2
cloves garlic
- 2 cups
low-sodium vegetable stock
- 1
sprig fresh parsley
- 2
serrano chilies (optional)
Black beans, pickled jalapeños, and warm tortillas, for serving
Directions
- Step 1Combine all meatball ingredients (minus grapeseed oil) in a mixing bowl and knead gently to combine. Roll into small meatballs, about 1" in diameter. Set aside.
- Step 2Heat broiler. Broil tomatoes, onions, and garlic, turning once, until charred but not burned, 10 minutes.
- Step 3Transfer to a blender and blend until smooth. Set aside.
- Step 4 In a large Dutch oven or pot over medium heat, heat grapeseed oil. Add meatballs and cook, turning as needed, until lightly browned on all sides, about 4 minutes. Carefully remove meatballs and set aside. Discard any excess oil. Add blended tomato sauce to the same pan, along with the vegetable stock, parsley sprig, and serrano. Bring to a boil, then reduce heat to a simmer. Add meatballs to the pot and cook, covered, about 15 minutes.
- Step 5Serve hot with black beans, canned pickled jalapeños, and tortillas.
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