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 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 pound tomatillos, husked and rinsed
- 1 jalapeño pepper, seeded and chopped
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
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 pepper. Mix well and form into 1-inch meatballs.
2. Heat vegetable oil in a large skillet over medium-high heat. Add meatballs and cook until browned on all sides, about 5 minutes. Remove meatballs from skillet and set aside.
3. In the same skillet, add tomatillos, jalapeño pepper, onion, and garlic. Cook until vegetables are softened, about 5 minutes.
4. Transfer the cooked vegetables to a blender or food processor. Add chicken broth and cilantro. Blend until smooth.
5. Return the meatballs to the skillet and pour the tomatillo sauce over them. Bring to a simmer and cook until the meatballs are cooked through, about 10 minutes.
6. Season with salt and pepper to taste.
- Time:
Preparation time: 20 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for cooking meatballs
- Medium heat for cooking vegetables and simmering meatballs in sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 21g
- Carbohydrates: 16g
- Protein: 24g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or pork
- White rice can be substituted with brown rice or quinoa
- Jalapeño pepper can be substituted with serrano pepper or poblano pepper
- Chicken broth can be substituted with vegetable broth or water
Variations:
- Add chopped bell peppers or carrots to the tomatillo sauce for added flavor and nutrition
- Use different herbs and spices in the meatballs such as paprika or chili powder
- Make the meatballs smaller or larger depending on personal preference
Tips and tricks:
- Wet your hands with water before forming the meatballs to prevent sticking
- Use a non-stick skillet to prevent meatballs from sticking to the pan
- If the tomatillo sauce is too thick, add more chicken broth or water to thin it out
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 Mexican Albóndigas with Tomatillo Sauce in a bowl with a side of rice or tortilla chips
- Garnish with chopped cilantro or avocado
Pairings:
- Serve with a side of Mexican rice or refried beans
- Pair with a cold Mexican beer or a margarita
Suggested side dishes:
- Mexican rice
- Refried beans
- Guacamole
- Salsa
Troubleshooting advice:
- If the meatballs are falling apart, add more egg or bread crumbs to the mixture to bind it together
- If the tomatillo sauce is too thin, simmer it for a few more minutes to thicken it up
Food safety advice:
- Make sure the meatballs are cooked to an internal temperature of 160°F to ensure they are safe to eat
- Store leftovers in the refrigerator within 2 hours of cooking
Food history:
- Albóndigas are a traditional Mexican meatball dish that was brought over by Spanish colonizers during the colonial period
Flavor profiles:
- Savory, slightly spicy, tangy
Serving suggestions:
- Serve hot as a main dish
Related Categories
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Region: Mexican
Taste: Spicy, Tangy, Savory, Herbaceous, Zesty