Albondigas
TOTAL TIME: Prep: 15 min. Cook: 20 min.
YIELD: 10 cups.
My Grandmother Trinidad loved making this albondigas recipe. We like to serve it over tostadas sprinkled with raw cabbage. —Wanda Knutson, Waco, Texas
Ingredients
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2 tablespoons olive oil
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1 large onion, finely chopped
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2 garlic cloves, finely chopped
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1-1/2 cups tomato sauce, divided
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8 cups beef broth
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1-1/2 pounds lean ground beef (90% lean)
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1/3 cup uncooked long grain rice
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1 large egg, lightly beaten
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1 teaspoon salt
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1 teaspoon pepper
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1 tablespoon 2% milk
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1/8 teaspoon ground cumin
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1/8 teaspoon saffron threads or 1/2 teaspoon ground turmeric
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10 saltines, crushed
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Optional: Tostadas, shredded cabbage and cilantro
Directions
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1.
Heat Dutch oven over medium heat; add olive oil. Cook onion, garlic and ½ cup tomato sauce until onion is tender, 3-5 minutes. Add broth and ½ cup tomato sauce; bring to a simmer.
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2.
Meanwhile, in a large bowl, combine ground beef, rice, egg, salt, pepper, milk, cumin, saffron, crushed crackers and remaining ½ cup tomato sauce, mixing lightly but thoroughly. With wet hands, form into 1-in. balls. Gently add meatballs to simmering broth; cook, stirring occasionally, 20-25 minutes. If desired, serve with tostadas and cabbage and garnish with cilantro.
Nutrition Facts
1-1/2 cups: 340 calories, 16g fat (5g saturated fat), 102mg cholesterol, 1931mg sodium, 20g carbohydrate (4g sugars, 2g fiber), 29g protein.
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