These spicy meatballs are great as an appetizer, a main dish, or as a sandwich on thick-crusted bread. They sure taste delish!! This can be made using leaner meats and low sodium broth for a higher nutritional value. Another thing to note is Original Ro*Tel (found in the tomato aisle) is quite spicy and packs some heat! If you aren’t familiar with it or prefer less heat, I’d recommend the Mild Ro*Tel. Remember, you can always add ingredients to suit your taste, but you can’t take them out! Enjoy, amigo!
Albondigas (Mexican Meatballs)
Author: Jenn @ The Spice Kit Recipes
Recipe type: Main, Appetizer
Cuisine: Mexican
Prep time:
Cook time:
Total time:
Ingredients
Sauce
- 2 (10 oz.) cans Mild or Original Rotel Diced Tomatoes and Green Chilies
- 2 tsps. oil
- ¾ cup onion, diced
- 1 tsp. garlic, minced
- 1 (15 oz.) can tomato sauce
- 1 ¾ cups chicken or beef broth
- 1 ½ tsps. chili powder
- 1 tsp. Mexican oregano
- ½ tsp. each cumin, sugar
Meatballs
- 1 lb. 80% lean ground beef
- 1 lb. ground pork
- 1 cup bread crumbs
- ¾ cup onion, chopped
- ¾ cup fresh cilantro, chopped
- 2 eggs
- 1 Tbsp. garlic, minced
- 1 ½ tsps. salt
- 1 tsp. each ancho chile powder, chili powder, cumin
Instructions
- Pour Rotel in a blender or food processor and blend smooth. Set aside.
- Heat oil in a large pot on medium heat. Add onion and sauté 3 minutes. Add garlic and sauté 2 minutes.
- Stir in remaining sauce ingredients and the blended Rotel. Reduce heat to low.
- Heat broiler and line a baking sheet with aluminum foil.
- In a large bowl combine meatball ingredients mixing well with your hands. Roll into ping pong size balls and place on the baking sheet.
- Broil the meatballs 3 minutes and then place them in the sauce to finish cooking.
- Cover and simmer on low heat 30 minutes.
Really Good.
Thank you, Spiljam!