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stuffed meatball sliced open to expose egg in the middle
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Albondigas Rellenas en Salsa -Stuffed Meatballs in Salsa

Why not stuffed meatballs? A simple, but rich red chile sauce with tomatoes to slow simmer those beef albondigas stuffed with egg.
Course Main Course
Cuisine Mexican
Prep Time 40 minutes
Cook Time 34 minutes
Total Time 1 hour 14 minutes
Servings 4 Servings

Ingredients

For Albondigas

  • 1.25 pounds ground chuck
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp granulated garlic
  • 1/2 tsp cumin
  • 1 cup cooked white rice
  • 2 large fresh eggs
  • 3 hard boiled eggs sliced into quarters

For Salsa

  • 3 large roma tomatoes
  • 1 small section white onion
  • 3 cloves of garlic
  • 1 serrano pepper
  • 2 tablespoon knorr tomato/chicken bouillon
  • 1 cup previously prepared red chile salsa
  • 3 cups water or low sodium chicken broth see link available on post
  • Salt and pepper to taste
  • Handful of fresh cilantro

Instructions

  • In a large bowl, add the beef, 1 tsp salt, 1 tsp. pepper, 1 tsp granulated garlic, 1/2 tsp cumin, 1 cup cooked rice and 2 large fresh eggs. Stir well to combine.
  • Lightly wet the palms of your hands. You will need about 1/3 cup of the beef mixture flattened slightly in the palm of your hand. Place a quarter piece of hard boiled egg in the center. Carefully mold the meat around the egg to cover completely and make round.. Transfer to a baking sheet.
  • Once all of the meatballs are filled, place in the refrigerator until you are ready to cook them.
  • In a large pot, preheat 2 tablespoons of oil at medium heat.
  • In the jar of your blender, add the tomatoes, onion, garlic, serrano, bouillon red chile salsa, 3 cups water(or broth), salt and pepper to taste. Blend on high until very smooth.
  • Pour blended salsa into preheated pot with oil. Careful it will pop and boil quickly. Add fresh cilantro. Reduce heat slightly and continue cooking the salsa for 5 minutes. Taste for salt.
  • When the salsa is at a steady simmer, carefully add the chilled albondigas. Gently shake the pot so albondigas become immersed into the salsa. The albondigas should be completely immersed under the salsa. Cook at a steady simmer for 10 minutes without disturbing the albondigas. Skim the beef fat off the top as it cooks out.
  • After 10 minutes, gently stir the albondigas. Cook for another 10 minutes. Serve three albondigas per shallow bowl with plenty of salsa. Serve with a side of rice or beans, avocado and fresh corn tortillas. Yields 4 servings

Notes

The albondigas can be stuffed with a soft cheese such as queso panela or queso fresco as well. I prefer a soft cheese so it does not leak out of the meatball as it cooks.