Albondigas Recipe

From Dorothy McNett's Recipe Book.

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See Also: Appetizers · Beef Dishes · Meat Dishes · Mexico


From Dorothy McNett's recipes at Makes about 24 to 30 meatballs.

1 slice bread
1/4 cup milk
1/2 pound or so of ground beef
1/2 pound of so of ground lamb
1/2 pound of so of ground pork
1/4 cup boiled ham, chopped or ground
1 egg
1/2 teaspoon sea salt
several grindings freshly ground pepper
2 tablespoons lard or olive oil
1 medium onion, finely chopped
2-4 cloves slivered or minced garlic
3 medium fresh tomatoes, finely chopped
1-2 teaspoons dried ancho chile pepper, ground or flakes
1/4 teaspoon oregano
2 cups best quality beef stock

Soak the bread in the milk several minutes. Squeeze it to remove the milk, keep just the bread. In large mixing bowl, combine meats, chopped bread, egg, salt and pepper. Form into balls about the size of a marble shooter. Set aside. In large saute pan with a lid, heat the oil. Stir fry the onion and garlic until just beginning to brown. Add tomatoes, chile pepper, and oregano. Taste for seasonings, adding more chile if desired. Add beef stock and bring to a boil. Add meat balls carefully, reduce to medium. Cover and cook gently for about 45 minutes to 1 hour. Serve meatballs with the sauce.

Recipe created 2002-04-22.

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