Ingredients with Measurements:
- 1 pound ground beef
- 1/2 cup cooked rice
- 1/4 cup finely chopped onion
- 1/4 cup chopped fresh cilantro
- 1 egg
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded Monterey Jack cheese
- 2 tablespoons vegetable oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 1 cup beef broth
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- Salt and black pepper to taste
- Chopped fresh cilantro for garnish
Special equipment needed:
- Large mixing bowl
- Large skillet with lid
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. In a large mixing bowl, combine ground beef, cooked rice, chopped onion, cilantro, egg, cumin, chili powder, salt, and black pepper. Mix well.
2. Divide the mixture into 12 portions and shape each portion into a ball. Press a small amount of shredded cheese into the center of each ball and reshape into a ball.
3. Heat vegetable oil in a large skillet over medium-high heat. Add chopped onion and garlic and cook until onion is translucent, about 3 minutes.
4. Add diced tomatoes, tomato sauce, beef broth, oregano, cumin, chili powder, salt, and black pepper. Bring to a boil.
5. Gently add the meatballs to the skillet, cover, and reduce heat to low. Simmer for 20 minutes or until meatballs are cooked through.
6. Garnish with chopped cilantro and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for cooking onion and garlic
Low heat for simmering meatballs
Serving size:
Makes 4 servings
Nutritional information:
Calories: 390
Total fat: 24g
Saturated fat: 9g
Cholesterol: 129mg
Sodium: 1069mg
Total carbohydrates: 16g
Dietary fiber: 2g
Sugar: 7g
Protein: 28g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Monterey Jack cheese can be substituted with cheddar cheese or queso fresco.
- Beef broth can be substituted with chicken or vegetable broth.
Variations:
- Add diced green bell pepper and/or jalapeño pepper to the tomato sauce for extra flavor and heat.
- Use a mixture of ground beef and ground pork for a different flavor.
- Add cooked and crumbled chorizo to the meatball mixture for a spicy twist.
Tips and tricks:
- Use a cookie scoop to portion out the meatball mixture for even-sized meatballs.
- Don't overwork the meatball mixture or the meatballs will become tough.
- If the tomato sauce is too thick, add more beef broth to thin it out.
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 Mexican Albóndigas with Cheese in individual bowls or on a platter with the tomato sauce spooned over the top.
Garnishes:
Chopped fresh cilantro
Pairings:
Serve with warm tortillas, rice, or a salad.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the meatballs fall apart while cooking, the mixture may be too wet. Add more cooked rice or breadcrumbs to the mixture to help bind it together.
Food safety advice:
- Make sure the meatballs are cooked to an internal temperature of 160°F to ensure they are safe to eat.
- Keep hot foods hot and cold foods cold to prevent the growth of harmful bacteria.
Food history:
Albóndigas are a traditional Mexican dish that were brought to Mexico by the Spanish. The word "albóndiga" comes from the Arabic word "al-bunduq," which means "hazelnut." The meatballs are typically made with ground beef, pork, or a combination of both, and are often served in a tomato-based sauce.
Flavor profiles:
Savory, slightly spicy, cheesy
Serving suggestions:
Serve hot with warm tortillas, rice, or a salad.
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Region: Mexican