Ingredients with Measurements:
- 1 pound ground beef
- 1/2 cup cooked white rice
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 egg
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 can (14.5 ounces) diced tomatoes
- 1 can (7 ounces) chipotle peppers in adobo sauce
- 1 cup beef broth
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
Special equipment needed:
- Large mixing bowl
- Large skillet
- Blender or food processor
Step-by-step instructions:
1. In a large mixing bowl, combine ground beef, cooked rice, onion, garlic, egg, cumin, oregano, salt, and black pepper. Mix well with your hands until everything is evenly combined.
2. Shape the mixture into 1 1/2-inch meatballs.
3. Heat the vegetable 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. In a blender or food processor, puree the diced tomatoes and chipotle peppers in adobo sauce until smooth.
6. Pour the tomato-chipotle sauce into the skillet and add the beef broth. Bring to a simmer.
7. Add the meatballs back to the skillet and simmer for 15-20 minutes, or until the meatballs are cooked through.
8. Sprinkle with chopped cilantro and serve with lime wedges.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for browning meatballs, and simmer for cooking meatballs in sauce.
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 19g
Carbohydrates: 14g
Protein: 23g
Sodium: 970mg
Sugar: 6g
Substitutions for ingredients:
- Ground pork or turkey can be used instead of ground beef.
- Brown rice can be used instead of white rice.
- Fresh tomatoes can be used instead of canned diced tomatoes.
Variations:
- Add chopped vegetables such as carrots or bell peppers to the meatball mixture.
- Use a different type of chili pepper for the sauce, such as ancho or guajillo.
- Add a can of black beans or corn to the sauce for extra flavor and texture.
Tips and tricks:
- Wet your hands with water before shaping the meatballs to prevent the mixture from sticking to your hands.
- Use a spoon to help shape the meatballs if you don't want to use your hands.
- If the sauce is too thick, add more beef broth or water to thin it out.
Storage instructions:
Store any leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the meatballs and sauce in a skillet over medium heat until heated through.
Presentation ideas:
Serve the meatballs and sauce in a large bowl or on a platter, garnished with fresh cilantro and lime wedges.
Garnishes:
Fresh cilantro and lime wedges.
Pairings:
Mexican rice, refried beans, or a simple green salad.
Suggested side dishes:
Mexican rice, refried beans, or a simple green salad.
Troubleshooting advice:
- If the meatballs are falling apart, try adding more rice or breadcrumbs to the mixture to help bind it together.
- If the sauce is too spicy, add more diced tomatoes or beef broth to dilute the heat.
Food safety advice:
Make sure to cook the meatballs to an internal temperature of 160°F to ensure they are fully cooked.
Food history:
Albóndigas are a traditional Mexican meatball dish that is often served in a tomato-based sauce.
Flavor profiles:
Spicy, smoky, savory.
Serving suggestions:
Serve the meatballs and sauce with warm tortillas or crusty bread for dipping.
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Region: Mexican