Albóndiga (Spanish Meatballs)

Rating:

(0 votes) 0 0

These easy little meatballs pack big flavor, make a lot, and freeze them, they make every meal special.

Shared by

Ingredients

  • 8 oz. ground veal
  • 8 oz. ground beef
  • 1 clove garlic, crushed
  • 2 Tbs. dry breadcrumbs
  • 1/2 chili pepper, seeded and finely chopped
  • 1/2 tsp. ground cumin
  • Salt & pepper
  • 1 egg, beaten
  • Oil for frying
  • Full quantity Taco Sauce recipe (see below)
  • 2 green onions, chopped

Our Readers Also Loved

Directions

Mix together the veal, beef, garlic, breadcrumbs, chili pepper, cumin, salt, and egg until well blended. Add the egg gradually. Turn the mixture out onto a floured surface and divide into 16 equal pieces. With floured hands, shape the mixture into balls. Pour about 3 Tbs. of oil into a large frying pan and place over high heat. When the oil is hot, place in the meatballs and fry for 5-10 minutes until brown on all sides. Turn frequently during cooking. Remove the browned meatballs and drain well on paper towels. Place in an ovenproof dish and pour over the taco sauce. (See below) Heat through in a preheated 350 F oven for 10 minutes. Sprinkle with chopped green onions to serve. Hint: Serve with rice or refried beans. Drizzle with sour cream if desired. Freezing - Prepare and cook the meatballs and allow to cool completely. Place meatballs on baking sheets and place in the freezer until firm. Transfer to freezer containers, label, and store for up to 3 months. Defrost in the refrigerator and reheat according to the recipe.

Serves 4

Around The Web