Albondigas

Photo: Jill Schweber

Nothing better then a taste from home. These Albondigas (meat balls) are full of flavor yet simple to make. My mom always made these at home with warm corn tortillas and rice. We used avocado instead of rice as a side in order to keep things carb free. She also preferred to use ground turkey meat (which is leaner) but we kept it classic and cooked with ground beef from the local butcher. This tomato sauce even goes well poured over a sunny side up for savory breakfast. 

Albondigas

(Serves 4)

Tomato Sauce:

1 onion

7-8 tomatoes 

2 cloves of garlic

salt & pepper

1 tbsp chicken stock

1 whole green chili

Meat Balls:

1/2 onion

1/2 kg meat

handful of parsley

1 egg

1 tbsp bread crumbs

salt & pepper

Instructions

In a big sauce pan throw in the chopped onion, tomatoes and garlic and use a mixer to blend together. Chop the chile pepper in two and put it in together with the salt, pepper and chicken stock. Bring to a boil. 

In a big bowl mix all the ingredients for the meat balls together and form them into balls. Add all the meat balls into the simmering sauce. Let simmer for 25 minutes.

Serve with white rice, warm tortillas and or avocados.

Buen Provecho!

Jill

 © 2013 Jill Schweber and Channa Waje, all rights reserved