Ingredients with Measurements:
- 1 pound ground beef
- 1/2 cup cooked white rice
- 1/2 cup finely chopped onion
- 1/4 cup chopped fresh cilantro
- 1 egg
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 2 cups chicken broth
- 2 pasilla chile peppers, seeded and chopped
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
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, cilantro, egg, cumin, oregano, salt, and black pepper. Mix well and shape into 1-inch balls.
2. Heat vegetable oil in a large skillet over medium-high heat. Add garlic and cook for 1 minute.
3. Add meatballs to the skillet and cook until browned on all sides, about 5 minutes.
4. In a blender or food processor, combine chicken broth, pasilla chile peppers, diced tomatoes, thyme, cinnamon, cloves, allspice, salt, and black pepper. Blend until smooth.
5. Pour the sauce over the meatballs in the skillet. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
6. Stir in chopped cilantro and cook for an additional 5 minutes.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for browning meatballs, low heat for simmering sauce
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 16g
Carbohydrates: 17g
Protein: 25g
Sodium: 1050mg
Substitutions for ingredients:
- Ground pork or turkey can be substituted for ground beef
- Brown rice can be substituted for white rice
- Ancho chile peppers can be substituted for pasilla chile peppers
Variations:
- Add diced potatoes or carrots to the sauce for a heartier meal
- Use the meatball mixture to stuff bell peppers for a different presentation
- Add a dollop of sour cream or queso fresco on top of each serving
Tips and tricks:
- Wet your hands with water before shaping the meatballs to prevent sticking
- Use a slotted spoon to remove the meatballs from the skillet before adding the sauce to prevent overcrowding
- Double the recipe and freeze half for an easy weeknight meal
Storage instructions:
Store leftovers 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 bowl or on individual plates. Garnish with chopped cilantro.
Garnishes:
- Chopped cilantro
- Sour cream
- Queso fresco
- Diced avocado
Pairings:
- Spanish rice
- Refried beans
- Corn or flour tortillas
Suggested side dishes:
- Grilled vegetables
- Caesar salad
- Mexican street corn
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or water to thin it out
- If the meatballs are falling apart, add more rice or an additional egg to bind them together
Food safety advice:
- Cook 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, or meatballs, are a popular dish in Mexican cuisine. They are often served in a tomato-based sauce and can be made with a variety of meats and spices.
Flavor profiles:
This dish has a rich and savory flavor from the meatballs and a slightly spicy and smoky flavor from the pasilla chile sauce.
Serving suggestions:
Serve with Spanish rice, refried beans, and warm tortillas for a complete meal.
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Region: Mexican