Albondigas Mexicanas, or Mexican meatballs, are a classic comfort food that will transport your taste buds south of the border with each flavorful bite.
Loaded with zesty spices simmered in a vibrant tomato and chili sauce, they will spice up any dinner routine.
Making albondigas Mexicanas from scratch is easier than you may think.
The combination of ground beef and pork creates a savory, tender texture in the meatballs.
Cumin, oregano, chili powder, garlic, and onion pack a flavor punch in every bite.
Sautéing the meatballs helps seal in their juices, and then gently simmering them in the sauce allows those flavors to meld together into a cohesive, crave-able dish.
Served over rice with warm tortillas or crusty bread for dipping in the sauce, albondigas Mexicanas wins rave reviews every time from kids and adults alike.
Discover the secrets to crafting outstanding albondigas Mexicans at home that rival your favorite Mexican restaurant.
Ingredients for Albondigas Mexicanas:
For the meatballs:
- 1 pound ground beef
- 1 pound ground pork
- 1/2 cup breadcrumbs
- 1 egg
- 1 teaspoon cumin
- 2 teaspoons dried oregano
- 1 1/2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 small onion, finely chopped
For the sauce:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 jalapeño pepper, finely diced (remove seeds for less heat)
- 1 (28 oz) can of crushed tomatoes
- 1/2 cup beef broth
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon dried oregano
- salt and pepper to taste
To Serve:
Cooked rice
Warm tortillas
Crusty bread
Queso fresco or cotija cheese (optional)
Equipment:
- Large mixing bowl
- Baking sheet
- Large sauté pan with lid
- Wooden spoon for mixing and stirring
- Measuring cups and spoons
- Cutting board and chef’s knife
Procedure for Albondigas Mexicanas:
combine the ground beef, pork, breadcrumbs, egg, cumin, oregano, chili powder, garlic powder, salt, pepper, and onion in a large mixing bowl. Mix gently with your hands until the ingredients are thoroughly blended.
Form the meat mixture into golf ball-sized (about 1 1/2″) meatballs. Place them on a baking sheet lined with parchment paper as you shape them.
In a large sauté pan over medium-high heat, warm the olive oil, and add the meatballs in batches and brown on all sides, about 2-3 minutes per batch. Remove the browned meatballs to a clean plate and set aside.
In the same sauté pan, reduce heat to medium and add the onion, garlic, and jalapeño. Sauté for 3-4 minutes until the onion is soft and translucent.
Stir in the crushed tomatoes, beef broth, tomato paste, bay leaf, oregano, and salt & pepper. Bring to a gentle simmer.
Add the browned meatballs into the sauce until they are mostly submerged. Place a lid on top and simmer gently for 15-20 minutes.
Turn the meatballs over halfway through cooking so they soak up the sauce on all sides.
Discard bay leaf. Taste and adjust seasonings as needed.
Serve albondigas mexicanas over rice with warm tortillas, crusty bread, or queso fresco on the side. Enjoy!
Tips and Tricks:
Taking this classic Mexican dish to the next level is simpler than you think with a few expert tips:
– Use a combination of ground beef and pork for depth of flavor in the meatballs. The pork adds succulence.
– Chill the meatball mixture for 30 minutes in the fridge before rolling it into balls to help them hold their shape better during cooking.
– Brown the meatballs before simmering them in the sauce. This seals in juices and amplifies their flavor.
– Simmer low and slow once adding meatballs to the sauce to allow them to soak up all those delicious flavors.
– Play around with additions to the sauce like smoky chipotle peppers, roasted green chilies, or warm spices like cumin or ancho chili powder.
– Garnish the finished dish with shredded cheeses like queso fresco or cotija for a delightful texture contrast.
– Serve with Mexican rice and warm corn or flour tortillas to create tacos or miniature burritos filled with meatballs and sauce.
Important Note:
The keys to crafting tender yet textured albondigas mexicanas are using a blend of ground meats and handling the meatballs gently when shaping and cooking them. Following these simple steps results in the perfect bite every time!
Conclusion
Transporting you straight to the vibrant flavors of Mexico, albondigas Mexicanas offer an irresistible meal that bridges cultures and brings people together through food.
Whether enjoying weekend family dinners or festive celebrations with friends, this versatile staple always garners rave reviews thanks to its crave-able balance of textures and flavors.
Mastering the techniques for seasoning, shaping, and simmering albondigas rewards you with a meal that rivals your favorite restaurant.
So break out the rice and tortillas – it’s fiesta time! You can craft outstanding Albondigas Mexicans to make Abuelita proud with expert tips and tricks.
FAQs:
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Can I prepare the meatballs ahead of time?
Yes, You can shape the meatballs a day in advance and store them on a baking sheet lined with parchment and covered with plastic wrap in the refrigerator.
Remove 30 minutes before cooking to take off the chill.
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What sides go well with albondigas Mexicanas?
Serving albondigas over rice is traditional with warm corn or flour tortillas. You can also spoon them over polenta or creamy grits for heartiness. Roasted potatoes or vegetable medleys also pair nicely.
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How long will leftover albondigas Mexicans keep?
Store leftovers in an airtight container in the refrigerator for 3-4 days. You can also freeze them for longer-term storage. Defrost them before reheating them gently on the stovetop or in the microwave.
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Can I make substitutions for certain ingredients?
Feel free to adjust ground meats based on preference, using all beef or turkey instead. For the sauce, you can swap out veggies like bell peppers for the onion and jalapeño pepper. Adjust spices to your desired level of heat.
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What beverages pair well with albondigas Mexicanas?
Cerveza (beer) and margaritas are classic choices! Also consider Mexican sodas, horchata, agua fresca or sangria.
Servings: This recipe makes 6 servings of 3-4 meatballs with sauce each.
Preparation time: 20-30 minutes to prep ingredients and form the meatballs
Cooking time: 35-40 minutes
Cook times do not include time to cook rice or warm tortillas.
Nutrition Per Serving:
– Calories: 450
– Total Fat: 27g
– Saturated Fat: 10g
– Protein: 28g
– Carbohydrates: 26g
– Fiber: 3g
