Before you cook
Background Recipe story & origin
Albóndigas (meatballs) have roots in medieval Spain, brought by Moorish cooks who adapted Middle Eastern kofta. The word derives from Arabic 'al-bunduqa' (hazelnut or small round object). Spanish colonizers brought albóndigas to Mexico, where indigenous ingredients transformed the dish. Mexican albóndigas feature meatballs made from mixed beef and pork with rice or mint mixed into the meat (giving them a distinctive texture), simmered in tomato-chipotle sauce or served as soup with vegetables. The soup version is comfort food throughout Mexico. Spanish albóndigas differ-smaller, without rice inside, often in almond sauce.
Before you start Equipment you'll need
- large pot — Provides large capacity for simmering meatballs in sauce until cooked through
- blender — Purees tomatoes, chipotles, onion, and garlic into smooth sauce
Safety Safety & allergen notes
- Use caution with hot surfaces and oils.
- Handle knives carefully when prepping ingredients.
- Ensure proteins are cooked to safe internal temperatures.
Non-negotiables Rules for success
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Make the meatballs
Mix beef, pork, rice, egg, half the diced onion, half the minced garlic, cumin, oregano, salt. Form ...
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Make the sauce
Blend tomatoes, chipotles, remaining onion, garlic. Fry in oil 5 minutes. Add broth.
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Simmer the meatballs
Gently drop meatballs (about 1.5 inches diameter, 1.5 oz each) into simmering sauce. Cover and cook ...
Prep Get set first
About 10 min of prep
- Prepare large pot
- Prepare blender
This recipe takes about 45 minutes total.
Ingredients
Instructions
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Make the meatballs
Mix beef, pork, rice, egg, half the diced onion, half the minced garlic, cumin, oregano, salt. Form into golf ball-sized meatballs (about 1.5 inches diameter, 1.5 oz each).
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Make the sauce
Blend tomatoes, chipotles, remaining onion, garlic. Fry in oil 5 minutes. Add broth.
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Simmer the meatballs
Gently drop meatballs (about 1.5 inches diameter, 1.5 oz each) into simmering sauce. Cover and cook 30 minutes until rice inside is cooked.
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Garnish and serve
Ladle meatballs (about 1.5 inches diameter, 1.5 oz each) and sauce into bowls, topped with cilantro.