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Albondigas Meatballs

Mexican.Chef's picture
  Beaten egg 1
  Soft bread crumbs 3⁄4 Cup (12 tbs)
  Milk 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Dried oregano 1⁄4 Teaspoon, crushed
  Ground beef 1 Pound
  Ground pork 1⁄2 Pound
  Pimiento stuffed olives 24
  Canned tomatoes 16 Ounce, cut up (1 Can)
  Water 1⁄2 Cup (8 tbs)
  Finely chopped onion 1⁄4 Cup (4 tbs)
  Instant beef bouillon granules 2 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Hot pepper sauce 3 Dash (Adjust Quantity As Per Taste)

In bowl combine egg, bread crumbs, milk, salt, pepper, and 1/4 teaspoon oregano; mix well.
Add beef and pork; combine thoroughly.
Shape meat mixture into 24 meatballs around the 24 olives.
Set aside.
In 10-inch skillet combine undrained tomatoes, water, onion, bouillon granules, garlic, 1/4 teaspoon oregano, and bottled hot pepper sauce.
Bring to boiling; simmer, uncovered, for 15 minutes.
Drop meatballs into sauce; cover and simmer about 30 minutes or till meatballs are done.
Remove meatballs from sauce; cover and keep warm.
Skim excess fat from sauce.
Boil sauce about 10 minutes to reduce mixture to 1 1/2 cups.

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