Albondigas en salsa translates to meatballs in salsa. My introduction to albondigas was the tasty and simple soup Mom prepared. They are especially delicious served in your favorite red or green salsa too!
Rice In Meatballs?
The number one question I get when posting about this type of albondiga(meatball) is always the same. “Is the rice cooked ahead?” No. I have always added the rice uncooked, but soaking the rice for 30 minutes ahead of time won’t hurt. Some followers tell me they like to add oatmeal or even bread for a softer meatball. I am old school when it comes to these albondigas though. I like them the way mom prepared them, not that the other way isn’t delicious.
Keep It Simple!
I honestly don’t remember mom’s original albondiga soup recipe having so many vegetables. I see recipes that look like caldo de res(beef soup) loaded with cabbage, squash, corm potatoes and more. Don’t get me wrong, it super tasty, but I do like mine more simple. For me it’s about the albondigas(meatballs). I give you various ways on how to prepare the soup recipe and Mexican Style meatballs right here on my blog.
Not Eating Red Meat?
It’s ok! I have prepared these same albondigas with ground chicken, turkey, pork and even shrimp! My sweet friend, Nancy, at Mexican Made Meatless has a vegetarian meatball recipe on her blog. Tasty!
Get Creative ! Make The Recipe Your Own!
I encourage my followers to mix it up in their own kitchen. A recipe is just a guideline to creating and preparing delicious foods that your whole family will enjoy. Eating out is fun once in a while, but cooking at home is more satisfying. Plus you can control more what goes into your foods.
Enjoy The Process!
Plan Ahead And Keep A Well Stocked Pantry For Quick Meals!
Cooking Authentic Mexican Is Easy!
Opt For Fresh Ingredients Over Canned Or Processed When Possible!
Albondigas en Salsa(Meatballs in Salsa)
- For Meatballs
- 2 pounds ground beef
- 1 tsp salt
- 1 tsp pepper
- 1 tsp granulated garlic
- 3/4 tsp cumin
- 1 tbsp mint
- 3/4 c uncooked rice
- 2 large eggs
- You Also Need
- 2 pounds tomatillos peeled and washed
- 4 jalapenos stems removed
- 1 small white onion sliced in half
- 3 cloves garlic
- Handful of cilantro
- 1 1/2 tbsp chicken bouillon
- 2 cups of water
- 2 tbsp avocado or olive oil
- In a large bowl mix the beef with 1 tsp salt, 1 tsp pepper and 1 tsp granulated garlic. Stir well to combine and then mix in the remaining ingredients for the meatballs just until combined.
- Shape and form 18 large meatballs or 24 smaller meatballs. Transfer to a large plate and cover with plastic wrap. Keep chilled until ready to use.
- In a pot, add the washed tomatillos, 4 jalapeños, onion and 3 cloves of garlic. Cover with water. Bring up to a boil at medium heat. Reduce heat slightly. Cook just until tomatillos turn from bright green to an opaque color. Let sit off heat covered for 10 minutes.
- When ready, drain the water from the tomatillos and transfer to the blender. Add chicken bouillon, 2 cups of water and a generous handful of freshly washed cilantro. Blend of high until smooth. Taste for salt.
- In a large pot, heat 2 tbsp of oil at medium heat. After a few minutes, pour in the tomatillo salsa. Stir well. Once salsa comes up to a boil, gently drop in the chilled meatballs, making sure they are covered with the salsa. Let the meatballs cook, covered for 10 minutes.
- After 10 minutes, gently stir the meatballs. Cover once again and continue cooking for 20 minutes. Serve meatballs with a generous amount of salsa and warm tortillas. Choose your favorite rice and beans for sides!
I am so intrigued by this recipe. Do you use dried or fresh mint in the meatballs?
I actually like using fresh mint most times. I had the mint, but had it in the freezer, so that’s why it looks dark.