Albondigas (Meatballs)

Be the first to review
READY IN: 1hr 10mins
Recipe by Karen From Colorado

There are many versions of meatballs in Mexico. None of them are browned, but are poached in the sauce. Some are stuffed with hard-boiled eggs while others use chilies as part of the sauce. Some might roll the meatballs in sauted rice before cooking. This is a mild version. Spice it up as you like using chilies in the sauce.

Ingredients Nutrition


  1. Combine the 3 cloves garlic, 1 tbl onion, cumin, cloves, salt and pepper in a food processor; process until well ground.
  2. Transfer spices to a bowl and add the beef, pork, raw egg, breadcrumbs and mint; mix together thoroughly with your hands.
  3. Cut the hard-boiled eggs in half and each half into 9 pieces.
  4. Form meatballs around each egg piece; set aside.
  5. To make the sauce, puree the tomatoes, garlic and onion in a blender or food processor; strain.
  6. Heat oil in a large skillet and add pureed tomatoe mixture; bring to a boil.
  7. add water and salt and simmer for 6 minutes.
  8. Uncover and add meatballs to the sauce.
  9. Cook, covered, over low heat for 30 minutes; correct seasonings if desired.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a