Mexican Meatballs - Albondiguitas

"Have these either as a little meatball appetizer or in a tortilla similar to a souvlaki; either way is great."
 
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Ready In:
30mins
Ingredients:
13
Yields:
36 meatballs
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ingredients

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directions

  • Stem chiles, and chop finely to ensure best distribution throughout meat; remove seeds if desired.
  • In a mixing bowl, mix chiles, meat, egg, bread crumbs, milk, cheese, onions, salt and pepper.
  • Shape mixture into meatballs, by the teaspoonful, about 1-inch.
  • Place them on an ungreased baking pan with a lipped side, and bake in a preheated 400 degree oven for 15-20 minutes or until cooked through.
  • Serve with salsa (as a dip), or with tortillas, cheese, chopped fresh cilantro, and salsa if desired (in a taco-like fashion).

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Reviews

  1. HOLY MOLY! These were SPICY, but totally great! My hubby and I love mexican food, and these were fabulous by themselves! Thanks so much for a meatball I will make alot for parties and such!
     
  2. I just made these and added them to soup and made albondigas soup and wow! The only thing I changed was I didn't add the cheese and i only had 3 small jalapenos, I also added a tiny bit of cooked rice and these were really good! I baked them as the recipe said before I added them to my soup. Great meatball recipe, thanks!
     
  3. these were great '''i loved them thank's for the recipe.
     
  4. These are great meatballs that you can do so many things with - a meal, an appetizer, potluck etc etc. I did not find them hot at all even putting in 5 good sized Jalapenos - perhaps this years growth are not as hot as other years. The mixture was so easy to work with (I hate rolling the meatballs) and the texture is great in the finished product. They took just over 20 minutes and for the last 5 minutes I had them 12" below the broiler just to give them a nice brown color. Now don't shoot me but I mixed some Campbell's Tomato soup with a tbsp of curry powder as a sauce and served them over cooked noodles - very very good - I also have some in the freezer nude but cooked. Thank-you Sue L for another great keeper
     
  5. so yummy!! the only changes i made were to use a package of onion soup mix instead of the onion and salt. and to add some chili powder, cumin and coriander to the mix for more mexican flavor! served with salsa for a mexican appy night! even my 3 yo dd loved these! thanks for the winner, sue!!
     
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Tweaks

  1. so yummy!! the only changes i made were to use a package of onion soup mix instead of the onion and salt. and to add some chili powder, cumin and coriander to the mix for more mexican flavor! served with salsa for a mexican appy night! even my 3 yo dd loved these! thanks for the winner, sue!!
     

RECIPE SUBMITTED BY

I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com
 
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