Albondigas Meatballs and Rice

Lately, we've been doing a lot less cooking at home due to money and time constraints. So I figured it was time to dig into the Nosh archive for some flavors from the past.

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
  1. Combine and mix beef, crumbs, egg, cilantro, onion, cumin, and water.
  2. Form into 12-16 meatballs.
  3. Simmer tomato sauce, peppers and meatballs until cooked, stirring occasionally.
  4. Serve with rice and garnish with cilantro and sour cream.

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