1 1/2 lbs ground beef (can sub in turkey, chicken or pork)
1/3 c uncooked long grain rice (such as basmati)
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)
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 and beef stock/broth, 1 tsp.
salt and 1/2 tsp. pepper. Bring sauce to a boil
and then turn to low to simmer, stirring
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 and fold mixture to fully
incorporate, being careful not to over mix.
Form mixture into 18 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.
Serve sauce and balls over cooked rice and garnish with fresh parsley or cilantro.
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