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Albondigas (Spanish meatballs)
This is a quick and easy recipe that tastes delicious. It calls for carrots, potatoes, salsa and meatballs, making it a good option for midweek.
Ingredients
Serves: 6
- 950ml water
- 4 carrots, sliced
- 2 small potatoes, peeled and diced
- 1 medium onion, diced
- 350g salsa, medium or hot
- 2 beef stock cubes
- 680g beef mince
- 40g breadcrumbs
- 80ml milk
- salt and pepper (optional)
- freshly chopped coriander (optional)
Method
Prep:20min ›
Cook:20min ›
Ready in:40min
- n a large pot, bring water, carrots, potatoes, onion, salsa and stock cubes to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.
- Mix the minced beef, breadcrumbs and milk together in a bowl. Form into 2.5cm meatballs, and drop into boiling stock. Once stock returns to the boil, reduce heat to medium-low.
- Cover and cook 20 minutes, or until meatballs and vegetables are tender. Season to taste and serve with chopped coriander.
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Reviews & ratings
Average global rating:
(566)
Reviews in English (427)
Add rice to meatballs instead of bread crumbs. Add minced onions and cilantro to meatballs . Add 1/2 beef broth and 1/2 water. No milk. No Salsa just lg can of diced tomatoes. Celery sliced very thinly can be added. And cilantro is NOT an option it is necessary in both the meatballs and broth. - 02 Nov 2009 (Review from Allrecipes US | Canada)
This recipe is amazing! Makes for a very hearty meal. After reading some of the other posts I added some garlic powder, paprika and cayenne pepper and used beef cosomme intead of cubes. I also added a can of crushed tomatoes, celery, zucchini and a small handful of rice. Once everything was mixed together and boiling I trasferred it to the oven to stop the rice sticking to the bottom of the pot. Thank you so much for sharing this recipe! - 24 Oct 2006 (Review from Allrecipes US | Canada)
Use low sodium beef broth instead of the boullion cubes....Also, throw in any leftover vegies you might have too. Also, we use 1/2 Cup tomato juice (low sodium_and 1/2 Cup water - 11 Oct 2006 (Review from Allrecipes US | Canada)