Albondigas (Mexican Meatballs)
Spicy meatballs in a chunky tomato sauce.
"I made this a couple of weeks ago and my whole family loved it. I doubled the recipe for my large family.
I added some dried oregano to the sauce and served it with rice. You could probably make great meatball tortilla wraps with salad too."
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|-- MEATBALLS --|
|400 gramsGround beef; (minced beef)|
|1 cloveGarlic; chopped|
|1 mediumChili pepper; chopped|
|1 largeEgg; beaten|
|2 tablespoonsBread crumbs|
|1 pinchSalt; or to taste|
|1/2 teaspoonPepper, black; or to taste|
|2 tablespoonOil; for frying|
|-- SAUCE --|
|1 tablespoonVegetable oil|
|1 largeOnion; chopped|
|1 mediumBell pepper; chopped|
|1/2 teaspoonCoriander, Ground|
|1/2 teaspoonCumin; chopped|
|1/2 teaspoonChilli powder|
|1 can (16 oz)Tomatoes; chopped|
|1 teaspoonPepper, black|
Albondigas (Mexican Meatballs) Preparation
Preheat oven to 200C/ 392F
Combine all meatball ingredients in a large bowl and mix well.
Shape into 16-20 small meatballs.
Heat some oil and fry the meatballs for 5-10 minutes. When browned, remove from heat and drain on kitchen paper.
Place in an ovenproof dish.
In a pan deep enough to hold a fair amount of liquid, heat the oil over a medium heat.
Slowly fry the chopped pepper and onion until soft.
Add chilli, cumin, coriander and garlic, and fry for another 2-3 minutes.
Add the remaining ingredients and allow to simmer for 5-10 minutes.
Pour sauce over the meatballs and cook in the middle of the oven at 200C/ 392F for 20 minutes. Serve with pasta.
N.B. If served with a nice salad and maybe a dessert to follow, it serves 4. If you like these meatballs (read: are really greedy like us), you may find the above recipe only serves 2.
I have never tried freezing them, but I often serve them at informal dinner parties; one of their biggest advantages is the possibility for advance preparation, and simply boiling some pasta and popping the dish of meatballs in the oven when the guests arrive.
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