Cooking Index - Cooking Recipes & IdeasEloy Leon Mendez's Albondigas Recipe - Cooking Index

Eloy Leon Mendez's Albondigas

Cuisine: Mexican
Type: Meat, Pork
Serves: 6 people

Recipe Ingredients

1 lb 454g / 16ozGround beef - see * Note
1 lb 454g / 16ozGround pork - see * Note
1   Ground cumin
  Freshly-ground black pepper - to taste
1/4 teaspoon 1.3mlGround cloves
1   Onion - minced
  Salt - to taste
5   Mint leaves - chopped
3   Hard-boiled eggs - coarsely chopped
2 lbs 908g / 32ozTomatillos
1/2   Onion
4 cups 948mlBoiling water
5   Garlic cloves
2   Cumin seeds
1/4 lb 113g / 4ozRoasted long green chiles - peeled
1 1/2 cups 24g / 0.8ozCilantro sprigs - divided
  Salt - to taste
  Freshly-ground black pepper - to taste
1/4 cup 59mlOil

Recipe Instructions

* Note: For all-beef meatballs, use 2 pounds of ground beef and omit the pork.

Combine the beef, pork, ground cumin, 1/4 teaspoon of pepper, cloves, minced onion, 1/2 teaspoon of salt and mint in a bowl. Mix thoroughly with your hands. Gently stir in the eggs. Form the mixture into 1-inch meatballs. Set aside.

Place the tomatillos in boiling water with the garlic, remaining 1/2 onion and cumin seeds. Cook until the tomatillos are tender, about 10 minutes. Strain and place them into a blender with the green chiles and 1 cup of the cilantro. Season to taste with salt and pepper. Puree the mixture.

Heat the oil in a 5-quart Dutch oven over medium heat. Add the pureed chile sauce and meatballs. Season to taste with salt and pepper. Simmer over low heat about 20 minutes. Stir in the remaining cilantro. Albondigas are usually served in a soup, but these would be great over hot rice.

This recipe yields 6 servings.

Each serving: 582 calories; 461 mg. sodium; 217 mg. cholesterol; 42 grams fat; 13 grams saturated fat; 14 grams carbohydrates; 38 grams protein; 3.88 grams fiber.

Source:
The Los Angeles Times, 11-06-2002

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.