Albondigas – Mexican Meatballs
Albondigas – Mexican Meatballs
Ingredients
- 1 Onion, peeled and chopped
- 3 cloves Garlic, crushed
- 2 slices Bread, made into crumbs
- 500g Beef Mince
- 1 tsp Cumin
- ½ tsp Smoked Paprika
- 1 handful chopped Parsley
- 1 tsp Oregano
- ½ Capsicum, chopped
- 400g can Chopped Tomatoes, mashed or processed
- 1 cup Beef Stock
- Freshly Ground Black Pepper to taste
- ½ tsp Salt
- 1 Egg
- 3 Tbsp Oil
Method
Place half the chopped onion, half the crushed garlic, the breadcrumbs, mince, cumin, paprika, parsley, the first measure of oregano, salt and egg into the bowl of a food processor.
Whiz to combine the mixture.
Using wet hands, form the mixture into balls.
Heat 1 tablespoon of the oil in a frypan and gently brown the balls, adding more oil as needed. Remove the balls from the
pan once they have browned,drain them on paper towels and set aside.
When all the balls are browned on the outside, add the remaining chopped onion and garlic and the capsicum to the pan. Cook gently until the capsicum is tender.
Add the tomatoes, beef stock, the second measure of oregano and season to taste. Stir to combine.
Gently place the meatballs in the sauce and simmer for 15-20 minutes, or until the sauce has thickened and the meatballs are cooked through.
Courtesy of Food Magazine. Recipe by Sophie Gray. Photography by Shaun Cato-Symonds.
