Albondigas, which means “meatballs" in Spanish, is a traditional Mexican comfort food. This recipe calls for oregano in the meatballs, but mint or cilantro are often used for seasoning.
Prep Time: 30 Min
Cook Time: 30 Min
Ready In: 60 Min
Servings: 6
Ingredients:
- 1 1/2 pounds ground beef
- 1/4 cup rice (uncooked)
- 1 egg, lightly beaten
- 1 teaspoon flour
- 1 1/4 teaspoon cumin, divided
- 1/2 teaspoon dried oregano
- 1 tablespoon garlic salt
- 1 teaspoon pepper
- 3/4 teaspoon salt, divided
- 12 cups water
- 1 stalk celery
- 1/2 small onion (about 2 tablespoons, diced)
- 1 cup green beans
- 4 medium potatoes
- 4 carrots
- 1/2 small green cabbage
- 1 (15-ounce) can corn
- 1 (15-ounce ) can tomato sauce
Directions:
- In a large bowl, mix ground beef, rice, egg, flour, 1 teaspoon cumin, oregano, garlic salt, pepper and 1/2 teaspoon salt. Shape mixture into meatballs.
- In a large Dutch oven or soup pot, boil water seasoned with 1/4 teaspoon cumin and 1/4 teaspoon salt. Add meatballs, reduce heat to low and cook, uncovered, for 35 minutes.
- Dice celery and onion. Chop green beans, potatoes, carrots and cabbage into bite-size pieces.
- Add chopped vegetables, corn and tomato sauce to the pot. Bring to a full boil, then cover and cook at medium-low heat for about 25 minutes, until vegetables are tender.
This recipe is courtesy of Gourmandize.com.
