Ingredients with Measurements:
- 1 pound ground beef
- 1/2 cup cooked rice
- 1/4 cup bread crumbs
- 1 egg
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 can (14.5 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 1 cup beef broth
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Special equipment needed:
- Large mixing bowl
- Large skillet with lid
- Wooden spoon
- Measuring cups and spoons
- Cutting board
- Chef's knife
Step-by-step instructions:
1. In a large mixing bowl, combine ground beef, cooked rice, bread crumbs, egg, chopped onion, minced garlic, ground cumin, dried oregano, salt, and black pepper. Mix well with your hands until all ingredients are evenly distributed.
2. Shape the mixture into 1-inch balls and set aside.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the meatballs and cook until browned on all sides, about 5 minutes.
4. Remove the meatballs from the skillet and set aside.
5. Add the diced tomatoes, tomato sauce, and beef broth to the skillet. Bring to a simmer and cook for 5 minutes.
6. Return the meatballs to the skillet and spoon the sauce over them. Cover the skillet with a lid and simmer for 20 minutes, or until the meatballs are cooked through.
7. Sprinkle chopped cilantro over the top of the meatballs and serve with lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for cooking the meatballs and simmer for the sauce.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 360
Fat: 21g
Saturated Fat: 7g
Cholesterol: 131mg
Sodium: 1078mg
Potassium: 842mg
Carbohydrates: 17g
Fiber: 3g
Sugar: 7g
Protein: 26g
Substitutions for ingredients:
- Ground beef can be substituted with ground pork or ground turkey.
- Cooked rice can be substituted with cooked quinoa or breadcrumbs.
- Fresh cilantro can be substituted with fresh parsley or dried cilantro.
Variations:
- Add chopped bell peppers or jalapenos to the meatball mixture for extra flavor.
- Use Italian seasoning instead of cumin and oregano for a different flavor profile.
- Add a can of drained black beans to the sauce for extra protein and fiber.
Tips and tricks:
- To prevent the meatballs from falling apart, do not overmix the ingredients.
- Make sure the skillet is hot before adding the meatballs to ensure a crispy exterior.
- Use a spoon to gently turn the meatballs in the skillet to prevent them from breaking apart.
- Serve with rice or tortillas for a complete meal.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the meatballs and sauce in a large serving dish and garnish with fresh cilantro.
Garnishes:
Fresh cilantro and lime wedges.
Pairings:
Serve with rice or tortillas and a side salad.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the meatballs are falling apart, add more breadcrumbs to the mixture.
- If the sauce is too thin, simmer for a few more minutes to thicken.
Food safety advice:
- Make sure the meatballs are cooked to an internal temperature of 160°F to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Albondigas con Salsa is a traditional Mexican dish that dates back to the colonial era.
Flavor profiles:
Savory, tangy, and slightly spicy.
Serving suggestions:
Serve hot with rice or tortillas and a side salad.
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Region: Spanish