Albondigas for dinner.
Update
I noticed some were still asking for the recipe and I had already shared it in the comments. But there’s a lot of added comments so for your convenience I decided to re-edit and share it here.
I also forgot to add 2eggs to the recipe so this the revised version.
My wife and I are strong believers in authentic Mexican dishes and do cut back on short cuts or flavor.
We cook the way our parents and grandparents use to cook.
Enjoy
Hi friends
Here is my wife’s recipe for a very authentic albondigas. Her nickname from her grandmother is Paloma. Thus, Paloma’s Kitchen recipe. I urge you to use the mint. It’s the perfect amount and not overpowering.
Enjoy.
Beef Albondigas by Paloma’s Kitchen
1-1/2 to 2lbs 80/20 ground beef
1/2 cup flour
2 eggs
1/2-1 cup uncooked rice
1 cup minced cilantro
1/2 cup minced mint
3 medium chopped tomatoes
1-1/2 chopped onions
10 minced garlic cloves
2-4 tblsp beef bullion
3-4 tblsp cooking oil
Tomato sauce
Celery , sliced
4 carrots
6 red potatoes
2-4 zucchini, if desired
MEATBALLS
In a large bowl, add meat, rice, 1/2 cup cilantro, mint, 1 chopped tomato, 1/2 chopped onion, flour, 2 eggs,4 minced garlic cloves, salt, pepper. Add light oil to your hands and lightly mix all ingredients. Do not over mix. Lightly water your fingers, so that the mixture doesn’t stick to your hands. Make into one-inch balls, or your desired size.
SOUP
In a large pot place oil until warm. Add remaining tomatoes, onions, garlic and cook until translucent. Add water to 1/4 pot. Bring to boil, add bullion, tomato sauce, salt, pepper, celery. Slowly add meatballs and remaining cilantro. Add carrots and potatoes. If desired, add zucchini.
Serve with Mexican red rice.
Albondigas for dinner.
