Ingredients with Measurements:
- 1 lb ground beef
- 1/2 lb chorizo sausage, removed from casing
- 1/2 cup cooked rice
- 1/2 cup bread crumbs
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped onion
- 2 garlic cloves, minced
- 1 egg
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 2 cups beef broth
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 1/2 cup chopped zucchini
Special equipment needed:
- Large mixing bowl
- Large skillet
- Dutch oven or large pot with lid
Step-by-step instructions:
1. In a large mixing bowl, combine ground beef, chorizo, cooked rice, bread crumbs, cilantro, onion, garlic, egg, cumin, oregano, salt, and black pepper. Mix well.
2. Form the mixture into 1-inch meatballs.
3. Heat a large skillet over medium-high heat. Add the meatballs and cook until browned on all sides, about 5 minutes. Remove from skillet and set aside.
4. In a Dutch oven or large pot, combine diced tomatoes, tomato sauce, beef broth, carrots, celery, and zucchini. Bring to a boil.
5. Reduce heat to low and add the meatballs to the pot. Cover and simmer for 30 minutes, or until the meatballs are cooked through and the vegetables are tender.
6. Serve hot with your choice of garnishes.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
5. Temperature:
Medium-high heat for browning meatballs, low heat for simmering in pot.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 380
Fat: 23g
Saturated Fat: 9g
Cholesterol: 120mg
Sodium: 1460mg
Carbohydrates: 17g
Fiber: 3g
Sugar: 7g
Protein: 26g
Substitutions for ingredients:
- Ground pork or turkey can be substituted for ground beef.
- Mexican chorizo can be substituted for Spanish chorizo.
- White rice can be substituted for brown rice.
- Panko bread crumbs can be substituted for regular bread crumbs.
- Diced canned tomatoes with green chilies can be substituted for regular diced tomatoes.
Variations:
- Add a can of drained and rinsed black beans to the pot for extra protein and fiber.
- Use diced sweet potatoes instead of carrots for a sweeter flavor.
- Add a diced jalapeño pepper for extra heat.
- Use ground chicken instead of beef for a lighter version.
Tips and tricks:
- Make sure to remove the chorizo from its casing before adding it to the meatball mixture.
- Wet your hands with water before forming the meatballs to prevent sticking.
- If the mixture is too wet, add more bread crumbs. If it's too dry, add a splash of milk.
- For a thicker sauce, add a tablespoon of cornstarch mixed with a tablespoon of water to the pot during the last 5 minutes of cooking.
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 in individual bowls with a dollop of sour cream and a sprinkle of chopped cilantro.
Garnishes:
- Sour cream
- Chopped cilantro
- Diced avocado
- Shredded cheese
- Lime wedges
Pairings:
- Spanish rice
- Refried beans
- Corn tortillas
- Guacamole
Suggested side dishes:
- Mexican street corn
- Grilled vegetables
- Cucumber and tomato salad
Troubleshooting advice:
- If the meatballs are falling apart, add more bread crumbs to the mixture.
- If the sauce is too thin, let it simmer uncovered for a few minutes to thicken.
Food safety advice:
- Make sure to cook the meatballs to an internal temperature of 160°F to ensure they are fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Albóndigas are a traditional Spanish meatball dish that have been adapted in Mexican cuisine. Chorizo is a type of sausage that is commonly used in Mexican cooking.
Flavor profiles:
This dish is savory and slightly spicy, with a hint of sweetness from the vegetables.
Serving suggestions:
Serve with warm tortillas and a side of guacamole for a complete meal.
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Region: Mexican