Albondigas Meatballs and Rice
Spanish meatballs, called Albondigas is a unique take on a global gastronomic genre that varies throughout the world from culture to culture. Personally, I prefer a mix of pork and beef in my meatballs but there's all kinds of variations. From India's curry koftas to Bosnia's Cuftes filled with mashed-potatoes, there's an endless amount of ways to make meatballs. You can deep fry them like the Danes or even cook a hard-boiled egg inside them as you might find in Mexico.
But for now, here's a simple, back to basics, Albondigas meatball recipe you can serve with some Spanish or Mexican rice upon which you can build your own culinary adventure.
- 1 lb of ground beef
- 28 oz can of crushed tomatoes
- Cooked rice
- 1/4 cup of saltine crumbs
- 1/4 cup of eggs
- 1/4 cup of finely diced onions
- 1/8 cup of water
- 1/8 cup of chopped Chipotle peppers in adobe sauce
- 1/2 teaspoon of ground cumin
- 1/4 teaspoon of garlic powder
- Sour cream
- Fresh chopped cilantro
- Tortilla chips
- Combine and mix beef, crumbs, egg, cilantro, onion, cumin, and water.
- Form into 12-16 meatballs.
- Simmer tomato sauce, peppers and meatballs until cooked, stirring occasionally.
- Serve with rice and garnish with cilantro and sour cream.