Albondigas, a beloved dish in Spanish and Latin American cuisines, are more than just meatballs—they are a comforting reminder of home-cooked meals and family gatherings. Whether served in a rich tomato sauce or as a standalone bite, albondigas are a harmonious blend of savory flavors and tender textures. The secret to their charm lies in the perfect balance of seasonings, with each bite offering a burst of warmth and earthiness. Often enjoyed as part of a festive meal or as a hearty snack, albondigas bring people together, evoking the joy of sharing traditional recipes passed down through generations. Their versatility allows them to shine in various contexts, from casual weeknight dinners to celebratory feasts, making them a timeless staple in the culinary world.
Albondigas
Ingredients
- 1 quart water
- 4 carrots, sliced
- 2 small potatoes, peeled and diced
- 1 medium onion, diced
- 1½ cups salsa, medium or hot
- 2 beef bouillon cubes
- 1½ pounds ground beef
- ⅓ cup seasoned dry bread crumbs
- ⅓ cup milk
- 1 tablespoon chopped fresh cilantro
Instructions
- In a large stockpot, bring the water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Once boiling, reduce the heat and let it simmer gently for 10 minutes, stirring occasionally. This step combines the vegetables, salsa, and bouillon with water to create a flavorful base. Bringing the mixture to a boil helps infuse the flavors, while simmering allows the vegetables to soften and the bouillon to dissolve, creating a rich, savory broth. Stirring occasionally ensures the ingredients are evenly distributed and prevents anything from sticking to the bottom of the pot.
- In a bowl, combine the ground beef, bread crumbs, and milk.This step binds the ingredients together, ensuring the meatballs will hold their shape and stay tender. The bread crumbs absorb the milk, which helps keep the meatballs moist, while the beef provides the main flavor. Mixing these ingredients evenly ensures that the texture of the meatballs is consistent and they cook evenly.
- Shape the mixture into 1-inch meatballs and gently drop them into the simmering broth. Bring the soup back to a boil, then reduce the heat to medium-low. Forming the meatballs into uniform size ensures they cook evenly and quickly. Dropping them into the simmering broth allows the meatballs to cook through while absorbing the flavors of the broth. Once the soup reaches a boil, reducing the heat to medium-low ensures the meatballs cook gently, allowing the flavors to meld without overcooking or breaking apart.
- Cover the pot and cook for about 20 minutes, or until the meatballs are cooked through and no longer pink in the center, and the vegetables are tender.Covering the pot helps retain heat and moisture, allowing the meatballs to cook evenly while keeping the vegetables soft and tender. This step ensures that the meatballs are fully cooked, with a safe internal temperature, while also allowing the flavors from the broth to penetrate the vegetables, making the entire dish flavorful and hearty.
- Garnish with a sprinkle of fresh cilantro. Adding fresh cilantro as a garnish brightens the dish with its vibrant color and aromatic flavor. The herb provides a fresh, slightly citrusy contrast to the richness of the broth and meatballs, enhancing the overall taste and presentation of the dish.
