Grandma's Albondigas

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Ingredients 

  • 1 quart water

  • 4 carrots cut into bite size pieces

  • 1-2 large zucchini cut into bite size pieces

  • 2 small potatoes, peeled and diced

  • 1 medium onion cut into quarters 

  • 1 medium onion finely chopped 

  • 3-4 large tomatoes cut into quarters 

  • 2 Serrano peppers cut into half seeds removed from only 1

  • 4 cloves of garlic 

  • 4 beef bouillon cubes or more depending on your preference 

  • 1 pound ground beef

  • 1 pound ground pork 

  • 1 cup cooked white rice

  • 1/4 cup chopped cilantro

  • Olive oil

  • Salt and pepper

  • Cumin

  • Chili powder 

  • Garlic powder 

  • Small can tomato paste 

  • 1/3 cup seasoned dry bread crumbs

  • 2 eggs 

  • Fresh cilantro garnish (optional)

  • 1 lime cut into slices


Instructions

  1. Start by charring your tomatoes, 1 onion, 4 garlic cloves and both Serrano peppers in cast iron skillet with 1 tablespoon of olive oil. Cook until vegetables are browned and have nice char on them.

  2. Add the chopped cilantro to a large mixing bowl along with ground beef, ground pork, 2 eggs, 1/3 cup bread crumbs, 1/4 onion (finely chopped), garlic powder, cumin, salt, freshly cracked black pepper and 1 cup of cooked white rice.  Combine well and then use your hands to form meatballs that are approximately 1 inch wide. Keeping your hands wet will help if the mixture is sticky.

  3. Once cooled slightly add the charred onion, garlic, tomatoes and peppers to blender. Blend until smooth.

  4. Chop the potatoes, zucchini and carrots.  Add them to a large saucepan along with the vegetable puree, water and bouillon. Raise heat and bring to soft boil.

  5. Add 1/2 of a can of the tomato paste to broth. Gently add the meatballs and reduce heat to a simmer.  The meatballs will need approx. 10-15 minutes to cook dependent on how big they are, but I simmered this batch for 20-25 minutes to give the veggies time to cook. Add oregano and any additional seasoning such as cumin, chili powder and garlic powder.

  6. Take a final taste for seasoning. I add another generous pinch of salt to this batch. 

  7. Serve immediately with freshly chopped cilantro and a squeeze of lime.  Be sure to get lots of veggies in the serving bowls.

  8. Store leftovers in an airtight container in the fridge. Enjoy!

Lauren Lawless