Albóndigas (Mexican Meatballs)

Albondigas in tomato sauce served over white rice and sprinkled with cilantro in a bowl. One meatball cut open to show the egg inside.

These are the best freaking Albóndigas in tomato sauce in the whole wide world! The juicy Mexican Meatballs have a special place in my heart.

Course Main Course

Cuisine Mexican

Keyword albóndigas, Mexican Mealballs

Prep Time 30

Cook Time 45

Total Time 1 15

Servings people

Calories 471kcal

Ingredients

5 eggs
1 lbs ground pork
1 lbs lean ground beef or bison
1 large yellow onion
3 cloves garlic
1 large bunch cilantro keep a few leaves for garnish
1 Tbsp mustard
1 medium yellow potato
3 cups tomato passata
3 cups chicken broth
sea salt to taste
pepper to taste

Instructions

Hard-boil 4 eggs, then peel and quarter the eggs. (Tips for this further up in the blog post).
Peel and finely chop onion and garlic. The finer you chop it the easier it is to form the meatballs later. Chop off a good chunk of the ends of the cilantro, then finely chop the cilantro as well.
Add the ground meat, chopped onion, chopped garlic, chopped cilantro, 1 raw egg, mustard, and salt and pepper to the bowl of your stand mixer or a regular large bowl. Then peel and grate the potato right into the bowl. Use the dough hook to mix all ingredients, or use your hands.
Add tomato passata and chicken broth to a large lidded pan or pot and bring to a low boil over medium low heat.
In the meantime, form the albóndigas by using about 1/4 cup of the meat mix for each meatball. Press the meat mix into the palm of your hands, add 1/4 hard-boiled egg into the center, and envelope the egg forming a round ball. Avoid seams so they don't burst open while cooking. Take your time to form uniform and smooth balls.
Once you formed all the meatballs, add them to the low-bubbling tomato sauce, cover, and let simmer on low for 45-60 minutes.
Serve over rice and garnish with a few leaves of cilantro.

Video

Nutrition

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