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Albondigas Mexicana Recipe

   
 

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     Albondigas Mexicana

Albondigas Mexicana

Category   Entrees - Maindishes
Sub Category   Gluten-Free
Servings   18 balls/6 people
Preptime   40 min.

Ingredients
2T canola or olive oil
2 cloves garlic, minced
1/2 c yellow onion, diced small
3 cups (24 oz) beef or chicken stock/broth
6 oz. tomato paste
2 medium zucchini, ends removed and cut to large chunks (1 - 2 cups)
3 - 4 large yellow/yukon gold potatoes, peeled and cut to large chunks (about 2 cups)
4 medium carrots, peeled and cut to large chunks (about 2 cups)
1 egg, beaten
 
1/4 c fresh flat leaf parsley or cilantro leaves, minced fine
1T fresh oregano, minced fine (or 1 - 2 tsp. dried oregano)
1 1/2 lbs ground beef (can sub in turkey, chicken or pork)
1/3 c uncooked long grain rice
1 small jalapeno pepper, membranes and seeds removed, minced fine
2 tsp. salt
1 1/2 tsp. pepper
1 tsp. aleppo chili flakes (optional for added heat if desired)

Instructions
In medium dutch oven or large, rimmed sauce pan, heat oil over medium heat. Add chopped onion and garlic and saute several minutes, until onion has softened. Add tomato paste and stir regularly for several minutes, until sauce has loosened and becomes very fragrant.
Add carrots, potatoes, zucchini and stock/broth, 1 tsp. salt and 1/2 tsp. pepper. Bring sauce to a boil and then turn to low to simmer, stirring regularly.
While sauce cooks, in large mixing bowl, combine beaten egg, parsley/cilantro, oregano, jalapeno, chili flakes (if using), 1 tsp. salt and 1 tsp. pepper. Add ground meat, rice, and fold mixture to fully incorporate, being careful not to over mix.
Form mixture into 12 even-sized balls (about 3 - 4 inches in diameter). Drop balls gently into sauce, evenly dispersing throughout pan. Cover pot and cook over low heat for 15 - 20 minutes, turning balls halfway through cooking time.
Serving Suggestions
Serve sauce and balls in bowl and garnish with fresh parsley or cilantro / a dollop of sour cream/Greek yogurt. Serve with steamed rice if desired.


Originally Submitted
4/10/2015





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