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Albondigas

My Grandmother Trinidad loved making this albondigas recipe. We like to serve it over tostadas sprinkled with raw cabbage. —Wanda Knutson, Waco, Texas
  • Total Time
    Prep: 15 min. Cook: 25 min.
  • Makes
    10 cups

Ingredients

  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1-1/2 cups tomato sauce
  • 8 cups beef broth
  • 1-1/2 pounds lean ground beef (90% lean)
  • 1/3 cup uncooked long grain rice
  • 1 large egg, lightly beaten
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon 2% milk
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon saffron threads
  • 10 saltines, crushed
  • Optional: tostadas, shredded cabbage and cilantro

Directions

  • In a Dutch oven, cook onion, garlic, ½ cup tomato sauce and olive oil until onion is tender. Add broth and ½ cup tomato sauce; bring to a simmer.
  • Meanwhile, in a large bowl, mix ground beef, rice, egg, salt, pepper, milk, cumin, saffron, crushed crackers and remaining ½ cup tomato sauce until combined. With wet hands, form into 1-in. balls. Gently add meatballs to simmering broth; cook, stirring occasionally, 20-25 minutes. Serve with tostadas and cabbage if desired. Garnish with cilantro.
Nutrition Facts
1.5 cups: 300 calories, 12g fat (4g saturated fat), 102mg cholesterol, 1998mg sodium, 19g carbohydrate (2g sugars, 2g fiber), 28g protein.

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