Albondigas
- prep time:
- 45 Minutes
- total time:
- 2 Hours
Serves 4 as main meal dish or eight in smaller portions
Irene
Mom’s Recipe for Spanish Meatballs...perfect hot dish for cold days.
ingredients
- FOR MEATBALLS:
- 1/2 cup rice
- 1/4 cup Parsley, chopped
- 1 small to medium size onion, chopped
- 3 eggs
- 2 cloves crushed garlic
- 1/4 can whole tomatoes
- 3 pounds ground beef
- LIQUID & VEGETABLES
- 2 Tbs. Olive Oil
- 2 Tbs. Parsley, chopped
- 2 cloves crushed garlic
- 1 small onion, chopped
- 3/4 can whole tomatoes
- 1 small bag frozen peas
- 2 medium sized carrots, chopped
- 3 medium red potatoes, cut into cubes
- 2 cups water
- 1 can beef broth
- 1 can vegetable broth
directions
- 1
Meatballs:
- 2
Cook rice and cool to room temperature. Combine all ingredients for meatballs in large bowl. Shape into meatballs and set aside.
- 3
Liquid & Vegetables:
- 4
Saute parsley, onion and garlic in oil. Drain excess oil, add tomatoes. Ad water and vegetables. Bring to rapid boil and while boiling rapidly drop in meatballs. Cook about 1 hour. Serve with warm flour tortillas.
Source: Irene Baltrusaitis
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