Albondigas (Meatballs) in Spicy Tomato Sauce

Makes about 16 meatballs

Meatball Ingredients:

  • 4 Hard-boiled Eggs
  • 1 lb. Lean ground beef
  • 2 Egss, beaten
  • 1/2 Medium white onion, finely chopped
  • 1 Garlic clove, minced
  • 2 Tablespoons bread crumbs
  • 1/2 Teaspoon Cumin, or to taste
  • 1/2 Teaspoon cayenne pepper, or to taste
  • 1 Tablespoon crushed dried parsley or finely chopped fresh parsley
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1/4 Cup flour
  • 1/4 Cup bread crumbs
  • Olive oil, for frying

Sauce Ingredients:

  • 4 Roma tomatoes
  • 1/2 Medium white onion, quartered
  • 1 Garlic clove
  • 2 Habanero chile peppers
  • 350g Tomato puree
  • 1 Cup chicken broth or buillon
  • 8 Mushrooms, sliced (optional)
  • 1 Tablespoon crushed dried parsley or finely chopped fresh parsley
  • Salt to taste
  • Freshly ground black pepper to taste

Meatball Directions:

Hard-boil the 4 egss ahead of time and cool. Peel off shells and cut eggs in half.  Mixing by hand, combine the ground beef, 2 beaten eggs, onion, garlic, 2 tablespoons bread crumbs, cumin, cayenne, parsley, and salt and pepper to taste

Mix the flour and 1/4 cup bread crumbs together and set aside.

Completely cover each half of a hard-boiled egg with some of the meatball mixture, making 8 large meatballs. there should be enough meatball mixture remaining to make 8 regular medium-sized meatballs.

Roll each meatball in the flour and bread crumb mixture until thoroughly covered.

Heat olive oil in a large skillet set over medium-high heat. Fry the meatballs in two batches until cooked through and browned. Remove the meatballs from the skillet.

Sauce Directions:

In a blender, combine the tomatoes, onion, garlic, chiles, and tomato puree and blend until smooth. Pour the sauce into a medium heavy-bottomed pot set over medium high heat.

Add the chicken broth/buillon and bring to a boil, then reduce heat to low. Add the mushrooms, parsley, and salt and pepper to taste. Simmer until mushrooms are tender.

Add the meatballs to the sauce and simmer, covered, about 15 minutes.

Serve hot with red rice, beans, and warm corn tortillas.

Recipe Posted by Lindsay

One Response to “Albondigas (Meatballs) in Spicy Tomato Sauce”

  1. Hmmm albondigas are delicious. I like how you prepare them with half of a boiled egg, that’s ingenious! And your sauce sounds S P I C Y :-p My mom used guajillos since she couldn’t handle food that was too hot, but I gotta try this spicier version sometime ­čÖé

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