Albóndigas - Mexican meatballs in tomato sauce

Name: Albóndigas - Mexican meatballs in tomato sauce
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 250 g pork, finely chopped or ground; 250 g beef, finely chopped or ground; salt; 1 slice bread, soaked in water or milk; 1 egg, beaten; 1 tsp chili powder; 2 hard-boiled eggs, chopped (for the center of the balls); 1 tbsp lard or oil; 5 tomatoes, peeled and crushed; a little finely chopped onion; 1 liter meat stock

Time: 1 hr4 servingsapprox. 460 kcal / serving (estimated)approx. 32 g protein / serving

Albóndigas - Mexican meatballs in tomato sauce (illustration)

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Method

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Work together both kinds of meat, the salt, the soaked bread, the beaten egg and the chili powder.
Shape the mixture into small balls, putting a piece of hard-boiled egg in the center of each.
In the hot lard, fry the crushed tomatoes, onion, a pinch of salt and chili powder.
Pour in the stock and bring briefly to a boil.
Add the meatballs and simmer until they are cooked through.

Source: Project Gutenberg – One Hundred & One Mexican Dishes (May E. Southworth, 1906) – Albondigas (Közkincs (public domain)), adapted and translated. This page is also licensed Közkincs (public domain).

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