Albondigas Mexicanas
Albondigas Mexicanas are a delicious and easy recipe for Mexican meatballs.
Ingredients
For the albondigas
- 1 lb ground beef
- 1/2 cup long grain white rice uncooked
- 1/4 white onion finely diced
- 1/4 cup mint leaves finely chopped
- 1/4 cup cilantro finely chopped
- 1/2 tsp Mexican oregano crushed
- 2 chipotle peppers in adobo finely chopped
- 2 tsp chicken bouillon
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp ground black pepper
- 1 egg
For the broth
- 3 roma tomatoes cut in half
- 1/4 white onion chopped
- 1 garlic cloves peeled
- 1 tsp chicken bouillon
- 3 cups water
Instructions
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Combine the broth ingredients in a blender and blend until smooth. Set aside for later use.
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Combine all of the meatball ingredients in a bowl and mix together until the ingredients are evenly incoporated. Do not overmix.
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Form the meat mixture into 16 even sized meatballs.
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Heat up a large skillet over medium heat. Add the meatballs to the skillet and brown on all sides. This will take about 8 minutes.
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Transfer the browned meatballs to a paper towel lined plate to drain off the excess grease.
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Add the broth to the skillet. Then return the meatballs to the skillet and give it a stir.
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Next, bring the broth to a boil then reduce the heat to medium low. Cover and let cook for 25 minutes.
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Garnish with chopped cilantro and serve.
Recipe Notes
The chipotle peppers are optional. They don’t make the meatballs spicy but will instead add additional flavor as well as a small hint of spice.
If you don’t like cilantro you can completely omit it from this recipe.