Albondigas Estilo Mama - Meatballs Like Mama Makes Recipe - Cooking Index
Albondigas Estilo Mama - Meatballs Like Mama Makes Recipe - Cooking Index
Whenever my mother comes to visit, I always ask her to make me these albondigas. I have tried to serve them at the restaurant but people can't seem to get excited about meatballs. Too bad! It's a fabulous soup. My mother always served it with freshly made corn tortillas, salsa casera and refried beans with asadero. Meatballs freeze well and reheat wonderfully.
Type: Meat| 1/4 cup | 27g / 1oz | Masa harina - mixed with |
| 1/4 cup | 59ml | Warm water |
| 1 lb | 454g / 16oz | Ground beef |
| 1 | Garlic clove - minced | |
| 4 tablespoons | 60ml | Lard or vegetable oil |
| 3 | Garlic cloves | |
| 1 tablespoon | 15ml | Flour |
| 2 | Fresh homemade beef or chicken stock | |
| 1/4 cup | 36g / 1.3oz | Chopped scallions, both the white and the green parts |
| 1 | Tomato - roasted, peeled, (large) and chopped - (If you are unable to find truly ripe tomatoes, add 4 tablespoons canned tomato sauce) | |
| 2 | Anaheim or California long green chiles, Or jalapenos - roasted, peeled, and chopped | |
| 3 tablespoons | 45ml | Finely-chopped cilantro, leaves only |
| 3 tablespoons | 45ml | Chopped fresh mint, leaves only |
Combine masa harina with warm water. Mix ground meat with prepared masa, salt, pepper, garlic. Make meatballs about 1-inch round, about the size of a walnut. Set aside.
In medium saute pan heat 2 tablespoons lard or oil over medium heat. Add 1 whole garlic clove. Let cook for 20 seconds, press with back of a cooking spoon to release the flavor. Remove the garlic. Set aside.
Brown the flour in the lard until dark golden color, about 1 minute. Heat stock in soup pot or large Dutch oven until warm and add flour mixture. Bring to a boil and lower heat to simmer stock for 5 minutes. Taste and correct seasoning.
Heat remaining 2 tablespoons lard or vegetable oil in large frying pan, add chopped scallion, tomato, chiles and the reserved 2 garlic cloves, minced, stir well to combine. Cook for 2 minutes and add to stock. Add cilantro and mint and simmer for another 5 minutes. Add the meatballs to the stock and simmer over low fire for 15 minutes or until done.
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Aaron Martinez - From the TV FOOD NETWORK - (Show # CL-9321)
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