Ingredients with Measurements:
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 can (14.5 oz) diced tomatoes
- 1 can (4 oz) diced green chilies
- 1 cup beef broth
- 1/4 cup chopped fresh cilantro
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, breadcrumbs, milk, egg, onion, garlic, cumin, chili powder, salt, and black pepper. Mix well with your hands.
2. Form the mixture into 1-inch meatballs.
3. Heat vegetable oil in a large skillet over medium-high heat. Add the meatballs and cook until browned on all sides, about 5 minutes.
4. Add diced tomatoes, green chilies, and beef broth to the skillet. Stir to combine.
5. Bring the mixture to a simmer, then reduce heat to low and cover with a lid.
6. Let the meatballs simmer in the sauce for 20-25 minutes, or until cooked through.
7. Stir in chopped cilantro just before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for browning meatballs, then low heat for simmering in sauce.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 280
Fat: 16g
Carbohydrates: 11g
Protein: 22g
Substitutions for ingredients:
- Ground turkey or pork can be substituted for ground beef.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Chicken broth can be used instead of beef broth.
- Fresh parsley can be used instead of cilantro.
Variations:
- Add diced potatoes or carrots to the skillet for a heartier meal.
- Use the meatball mixture to make tacos or burritos.
- Add a can of drained and rinsed black beans to the skillet for extra protein.
Tips and tricks:
- Wet your hands with water before forming the meatballs to prevent the mixture from sticking to your hands.
- Don't overcrowd the skillet when browning the meatballs, or they won't brown properly.
- Use a slotted spoon to remove the meatballs from the skillet before adding the sauce, to prevent them from falling apart.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave-safe dish in the microwave, or in a skillet on the stovetop over low heat.
Presentation ideas:
Serve the meatballs and sauce in a large bowl, garnished with fresh cilantro.
Garnishes:
Fresh cilantro, chopped green onions, or diced avocado.
Pairings:
Mexican rice, refried beans, or a simple green salad.
Suggested side dishes:
Tortilla chips, guacamole, or salsa.
Troubleshooting advice:
- If the meatballs are falling apart, try adding more breadcrumbs to the mixture.
- If the sauce is too thin, let it simmer uncovered for a few minutes to thicken.
Food safety advice:
- Make sure the meatballs are cooked to an internal temperature of 160°F.
- Store leftovers promptly in the refrigerator.
Food history:
Mexican-style meatballs, or "albondigas," are a popular dish in Mexican cuisine. They are typically made with ground beef, breadcrumbs, and spices, and are often served in a tomato-based sauce.
Flavor profiles:
Savory, slightly spicy, with a hint of sweetness from the tomatoes.
Serving suggestions:
Serve with warm tortillas or crusty bread for dipping in the sauce.
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Region: Mexican