My Grandmother Trinidad loved making this albondigas recipe. We like to serve it over tostadas sprinkled with raw cabbage. —Wanda Knutson,...
Albondigas
My Grandmother Trinidad loved making this albondigas recipe. We like to serve it over tostadas sprinkled with raw cabbage. —Wanda Knutson, Waco, Texas
Total Time
Prep: 15 min. Cook: 25 min.
Makes
10 cups
Ingredients
1 large onion, finely chopped
2 garlic cloves, finely chopped
1-1/2 cups tomato sauce
8 cups beef broth
1-1/2 pounds lean ground beef (90% lean)
1/3 cup uncooked long grain rice
1 large egg, lightly beaten
1 teaspoon salt
1 teaspoon pepper
1 tablespoon 2% milk
1/8 teaspoon ground cumin
1/8 teaspoon saffron threads
10 saltines, crushed
Optional: tostadas, shredded cabbage and cilantro
Directions
In a Dutch oven, cook onion, garlic, ½ cup tomato sauce and olive oil until onion is tender. Add broth and ½ cup tomato sauce; bring to a simmer.
Meanwhile, in a large bowl, mix ground beef, rice, egg, salt, pepper, milk, cumin, saffron, crushed crackers and remaining ½ cup tomato sauce until combined. With wet hands, form into 1-in. balls. Gently add meatballs to simmering broth; cook, stirring occasionally, 20-25 minutes. Serve with tostadas and cabbage if desired. Garnish with cilantro.
