Prep 30 mins
Cook 25 mins
In '1,000 Mexican Recipes' by Marge Poore
- 1 1⁄2 lbs ground beef
- 1⁄2 small white onion, finely chopped
- 1⁄4 cup breadcrumbs
- 1 large egg, beaten
- 1 tablespoon finely chopped of fresh mint
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper, to taste
- 1⁄4 cup prepared canned tomato sauce
- fresh salsa
- 4 cups canned beef broth, diluted with 1/2 cup water
- In a large bowl, mix all of the ingredients together except the tomato sauce, salsa, and broth.
- With clean hands work mixture together.
- Add just enough tomato sauce to hold mixture together, making it moist but firm.
- Form into small meatballs, 1 1/2 inch in diameter.
- In a saucepan, bring the broth to a boil.
- Decrease heat to med-low and add the meatballs.
- Simmer about 25 minutes to completely cook the meatballs.
- Remove the meatballs to a serving dish.
- Place a bowl of fresh salsa on the side; serve with toothpicks.
FINALLY an albondigas recipe that's AUTHENTIC!! Everyone uses cilantro in their recipes for This meatball and IT"S MINT that's used!!!!The other ingredients are all correct & the prep too!! It is a WONDERFUL ,delicious meatball, prepared correctly.! Thank you for posting the ONLY recipe I've seen on here that uses mint , not cilantro. Cilantro has it's place but not in albondigas.many people mistakenly believe they can be used interchangably one for the other. NOT TRUE!!