Albondigas | 3 Ways
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Albondigas Soup Deconstructed.
Albondigas are Mexican style meatballs often served in a soup. This delightful version is smoky & spicy with just a hint of traditional mint. It has been deconstructed, serving the rice as a condiment on the side. This allows each guest to customize their bowl, since many of us are eating less carbs these days, this recipe easily converts into gluten free & Keto friendly.
Albondigas Soup Deconstructed
serves 6 generously
Meatballs (recipe makes 30 meatballs)
3/4 lb. pork sausage
1/2 lb. ground beef
1/2 cup whole milk (or heavy cream if you desire a Keto version)
1/2 cup fresh bread crumbs (GF rice panko for GF version, or ground pork rinds for Keto version)
1/2 cup onion, finely chopped
3 plump cloves garlic, minced
2 tsp. chipotle in adobe sauce, finely minced
1/2 tsp. toasted cumin seed, finely ground using a mortar & pestle (or prepared ground cumin)
1 tsp. salt
1 large egg, beaten
1/4 cup each, cilantro & Italian parsley, minced
2 tsp. fresh oregano, finely minced
4 fresh mint leaves, very fine chiffonade
Soup Base
2 Tbsp. olive oil (or if Keto version, you may use rendered bacon fat)
1 medium onion, diced
2 carrots, peeled, cut in half & cut on the bias
2 stalks of celery, cut on the bias
2 zucchini, cut in half lengthwise & cut on the bias (if you are not a zucchini person, substitute 1 red bell pepper)
3 plump cloves of garlic, minced
2 qts. chicken stock
1- 14.5oz. can fire roasted diced tomatoes
1 Tbsp. chipotle in adobe sauce, finely minced
1/2 tsp. toasted cumin seed, finely ground using a mortar & pestle (or pre-ground cumin)
3 bay leaf
1 Tbsp. fresh oregano, finely minced
1/2 cup cilantro
4 mint leaves, very fine chiffonade
6 servings of basamati rice (cooked according to instructions)
Garnish
2 avocado, thinly sliced (toss with a bit of lemon juice & lightly salted)
1 cup cilantro, finely minced
2 jalapenos, sliced paper thin on the bias
2 large limes, wedged
adobe sauce (from chipotles, for those who desire more heat)
Preheat oven to 400f. Prepare meatballs. In a large bowl combine all ingredients using your hands to mix until well combined. Using a 1 oz. cookie scoop shape meatballs & place on a parchment lined sheet pan. Bake in a until golden & cooked though (pork & beef must be cooked to a minimum of 155f.) about 10-12 minutes.
In a large stock pot, over medium-high, heat oil (or bacon fat) until hot. Saute onion & carrot (and red pepper if using) for 5 minutes. Add celery, zucchini & garlic, saute for a couple minutes more. Add chicken stock through oregano. Simmer for 15-20 minutes until vegetables are just tender crisp (you want some life left in them). Add cilantro, mint & meatballs, simmer for five minutes. Remove bay leaf before serving.
Ladle into serving bowls allowing each guest to add their own rice & garnish as desired.
Thai inspired Albondigas Appetizers with Fresh Pineapple
These albondigas appetizers are a perfect fusion of Mexican & Thai. The smoky & juicy meatballs are enhanced with a fresh bite pineapple & a squeeze of lime.
Thai inspired Albondigas Appetizers with Fresh Pineapple
makes 30 appetizers
1 recipe of cooked meatballs from above
1 fresh pineapple, cut into wedges
5 limes, cut into six wedges each
30 sprigs of cilantro
3 jalapenos, sliced paper thin on the bias
Thread meatballs, pineapple, limes & jalapeno onto to skewers, garnish with cilantro & serve.
Sweet & Smoky Albondigas with cilantro lime Basamati Rice & fresh Pineapple.
Juicy Mexican meatballs are tossed with a spicy & sweet sauce get served up over a cilantro, lime basamati rice. A perfect midweek meal.
Sweet & Spicy Albondigas with Cilantro Lime Basamati Rice & fresh Pineapple
serves 6 (five meatballs each with rice)
1 recipe of cooked meatballs from above
Sauce
1 cup of peach preserves (or apricot or orange marmalade)
1/3 cup fresh lime juice
1 chipotle, finely minced + 1 tsp. adobe sauce (from a can)
2 Tbsp. cilantro, minced
Cilantro Lime Rice
six serving of basamati rice (cooked according to directions)
2 Tbsp. butter
salt to taste
zest & juice from 1 large lime
1/2 cup cilantro, finely minced
Garnish
12 wedges of fresh pineapple
2 limes cut into wedges
1/4 cup cilantro, minced
Whisk together ingredients for sauce & toss with meatballs. Gently warm in a large sauce pot over low heat. Prepare rice as directed on the package then toss with butter, salt to taste, lime juice with zest & cilantro. Place a scoop of rice in each serving bowl, place 5 meatballs with sauce on top & garnish with pineapple wedges, lime & cilantro.