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(14 1/2 oz) can diced tomatoes
Mix the beef, pork, garlic, nutmeg, cinnamon, allspice, oregano, and breadcrumbs.
Form into 15 meatballs. Cook in a small amount of oil until browned on all sides.
Build the sauce around the meatballs. First remove some of the fat if there is a large amount in the bottom of the pan. Next add the onion to the pan and cook 5 minutes. Add the tomatoes, cumin, and coriander. Simmer about 20 minutes.
Form the burritos. Microwave the tortilla for 20 seconds, then add 3 meatballs, some rice, chickpeas, salsa, and sour cream.
More About This Recipe
- Tapas have been on my mind nonstop lately.
They were really trendy and popular when they first came on the scene years ago, then sort of took the back seat for a while. Recently a few new tapas restaurants popped up in Boston with the best meals I have had all year! You guys know that I love meatballs from any and all cultures, so it probably isn't a surprise that one of my favorite tapas dishes is albondigas.
This week I thought of putting albondigas into a burrito. The subtle spice in albondigas was perfect, and come on – how good does a meatball burrito sound? I swapped out pinto beans (my burrito fave) for chickpeas, which are common in Spanish cuisine.
I made a quick salsa for this burrito. Tomatillos, tomatoes, and jalapeno in the broiler for a few minutes, then mix with raw onion, garlic, and cilantro in the blender. Feel free to use store bought.
But I like to make my own sometimes. It’s quick and easy!
Brown up the meatballs in a hot pan, then build the sauce around them.
Finally, make the burrito!
Very tasty, a little spice, and some unique burrito flavors and textures.
Dan Whalen is very happy to have found a new vessel for eating meatballs. He has been blogging for over 3 years at The Food in my Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!
Easy Albondigas Soup Recipe
Good question! Albondigas soup is a popular Mexican dish otherwise known as Mexican meatball soup. Albondigas in Spanish translates directly to “meatballs”.
The ingredients for this albondigas soup are simple and healthy. We used ground beef for the meatballs but I’ve heard of people using ground turkey as well, so feel free to try that out! I’ve also seen the beef broth subbed out for chicken broth.
Also, as for the veggies in this soup, you can also make some changes if you’d like. I’ve seen albondigas made with corn, green beans, celery, and squash. You could try some other vegetables too if you feel like getting creative.
One last tip, I’ve heard of people adding mint to the meatballs. I haven’t tried it myself but some say it’s a key part of albondigas soup!
Kitchen Tool Tip
My favorite kitchen tool for this meal is my Herb Kitchen Scissors. They make cutting up herbs super easy and quick and they’re really affordable too.
Want to save more time in the kitchen? Check out these other cool kitchen gadgets.
After you make this dish a couple of times, be sure to try some different variations! There are so many different ways to make albondigas soup and it’s a different flavor every time.
How Do You Make Albondigas
Starting with point number one: In order to get loads of flavor into these meatballs, I wanted to season them from the inside out – Foregoing the traditional breadcrumbs that you’d use in meatballs, and in sticking with our Spanish theme, I chose to use crushed up corn chips instead. I also threw in some onion, which helps to keep the meatballs moist, garlic, and a good amount of cilantro and cumin. You’d be happy eating these meatballs on their own, but the kicker was coming next.
Here’s where I took a shortcut – sticking with point number two – I chose to use canned enchilada sauce. Enchilada sauce can be quite time consuming to make at home and it calls for quite a few ingredients. So, I cheated a little bit. I added in a big can of sauce, enough to cover the meatballs in the skillet about halfway and then I let it all simmer together for about 20 minutes – The meatballs season the enchilada sauce as they cook away and, conversely, the sauce seasons the meatballs. The result is a nicely thickened, seasoned sauce that’s mild in heat but big on flavor.
I topped these albondigas simply, with a sprinkling of crushed tortilla chips, sour cream, radishes and cilantro. But, they would also be amazing with a hearty sprinkling of cheddar cheese over the top. If I had some avocado on hand, I might add some of that on top too.
These beauties are begging to be wrapped into a tortilla and eaten like a taco. But, they’d also be amazing served over a bowl of steamed rice. In this case, I chose to serve them as a game day appetizer – served straight from the pan with toothpicks on the side for easy snacking.
How would you serve these albondigas?
If you loved these albondigas I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
Mexican Meatballs Recipe Featured in 101 Things to Do With Chile Peppers
My Mexican Meatballs Recipe was one of the very first recipes turned into my publisher, Gibbs Smith, and helped me get the cookbook contract!
My basic Mexican Meatballs Recipe has its very own page! You will also find other Meatballs Recipes cooked in spicy Southwest Sauces and great recipes for meatball dishes.
I haven’t had a formal launch for the 101 Things to Do With Chile Peppers Cookbook (yet)so please check it out online or at your favorite bookseller.
Look for more featured recipes from my cookbooks!
Mexican Meatballs Recipe is one of my staples for weeknight meals. I make the basic meatballs and then cook them spicy sauces or Mexican-style soups and pastas.
Over the years, I have developed a few tips that help me get these meatball dishes on the table in a quick and easy way that save a few dollars at the grocery store.
Tips for Making Mexican Meatballs Recipe
- Double or triple the batch of meatballs. This is a very easy recipe but, you can still save time in the cleanup, food prep and even shopping if you make large batches.
- Freeze the meatballs in sizes to fit your families meals.
- Make the meatballs small and bite sized. Smaller meatballs are great for soups and meatball appetizers. Smaller sized meatballs will give you the versatility you need in other dishes. Spaghetti? No problem, pile the little guys on!
- Freeze the meatballs in amounts that will fit your family’s meals, not in one giant zip bag.
- Clearly mark the frozen meatball’s container with the date and how many meatballs are in the container.
- Save money by mixing other ground meats together like beef and pork.
- Freeze unused portions of raw ground meat ( 1/4 pound one night, 1/2 pound another night). Label the meat with the date and how much meat is in the container. Then, when you have enough frozen meat, make meatballs!
- This recipe only makes enough for 4 to 6 servings. Make sure you have enough meatballs! Double, triple or quadruple the Mexican Meatballs Recipe if you have a large family or a large gathering of friends.
- Be sure to make sure to make extra meatballs to keep in the freezer!
Watch for more Mexican Meatballs Recipe ideas here on Everyday Southwest or in 101 Things to Do With Chile Peppers.
What recipes do you use meatballs in? I’d love to hear from you! Share your ideas by leaving a comment here on this post or follow Everyday Southwest on Facebook!
This traditional Mexican soup features tasty meatballs, fresh cilantro, tomatoes and rice slow-cooked to perfection in a salsa infused broth. Give it a try, it's simple.
- 1 pound ground beef
- 1 egg
- 1/3 cup yellow cornmeal
- 1/3 cup water
- 1 teaspoon hot pepper sauce
- 6 tablespoons chopped cilantro
- 4 cups Swanson® Beef Broth (Regular or 50% Less Sodium)
- 1 1/3 cups Pace® Chunky Salsa
- 1 can (14 1/2 ounces) diced tomatoes
- 3 cloves garlic, minced
- 3/4 cup uncooked long grain white rice
- Easy Substitution: This recipe is also delicious with Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic) instead of the beef broth.
Mix the beef, egg, cornmeal, water, pepper sauce and 3 tablespoons chopped fresh cilantro leaves in a large bowl. Shape the beef mixture firmly into 24 meatballs.
Stir the broth, salsa, tomatoes, garlic, rice and meatballs in a 6-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours or until the rice is tender and the meatballs are cooked through. Sprinkle with the remaining cilantro before serving.