albondigas y arroz (meatballs and rice)
(1 rating)
My friend Adrianna was over again last night. She taught me how to make traditional Mexican albondigas (meatballs). We served them up with tomato rice in a luscious tomato sauce. All made from scratch of course!
(1 rating)
yield
4 -6
prep time
40 Min
cook time
40 Min
Ingredients For albondigas y arroz (meatballs and rice)
- MEATBALLS
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1pound ground beef
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1pound ground pork
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3lg raw eggs
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1cup bread crumbs
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2 to 3hardboiled eggs, chopped
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1cup fresh mint leaves (yerba buena)
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3 to 5cloves garlic
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5whole cloves (1/4 tsp ground)
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10whole peppercorns (1/2 tsp ground)
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1/2tsp salt
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good pinch of cumin seeds (1/4 tsp ground)
- SAUCE
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15 or soroma tomatoes
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4cloves garlic
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1 to 2 tspcumin seeds (or ground cumin)
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10whole peppercorns
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5whole cloves
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1 tspsalt
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1/4 to 1/2cup canned chipoltles in adobo (san marcos brand if you can get it)
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3bay leaves
- RICE
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1 1/2cups uncooked rice
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2 to 4 Tbspcanola oil
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4 to 5roma tomatoes
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2cloves garlic
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1/2 tspsalt
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water (approx 2 to 2 1/2 cups)
How To Make albondigas y arroz (meatballs and rice)
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1For meatballs: 1. Grind garlic, mint, cloves, peppercorns, salt and cumin in molcajete to form liquidy paste. If you don't have a molcajete...use a food processor. 2. Place meats in large bowl. Add liquefied herb mixture, raw eggs and bread crumbs. Mix well (come on, use your hands). 3. Grab handful of meat mixture (a little smaller than a baseball). Flatten in hand. 4. Place small amount of chopped hard-boiled egg in center and form ball around chopped egg so that it's in the middle. 5. Slightly brown meatballs in pan with canola oil. Do NOT cook through. They will cook through later when they're in the sauce.
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2For Sauce: 1. In large pot, boil whole tomatoes until skin breaks. Let cool a little and peel off skins. 2. Save out 4 to 5 tomatoes for rice. 3. Remove seeds from chipoltles. 4. Place remaining tomatoes in blender with garlic, cumin, cloves, pepper, salt and chipoltles. Blend until smooth. 5. Pour sauce in large pot. Add bay leaves. Gently place meatballs in sauce making sure all meatballs are covered. 6. Bring to boil on stove, then reduce heat and simmer for about 20 minutes.
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3NOTE: May OMIT chipoltles if you want it less spicy.
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4For Rice: 1. Place rice in skillet with canola oil. Cook over medium-high heat, stirring, until rice is slightly toasted but not brown. 2. In blender, blend boiled/skinned tomatoes, water, garlic and salt until smooth. 3. Pour over rice in skillet and stir. Bring to boil then cover and reduce heat. Cover and simmer for 20 minutes until rice is tender. Do NOT stir during cooking process.
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5Plate up rice with a few meatballs, pour sauce over meatballs.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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