Albóndigas en caldo (Meatballs in stock)

The popularity of meatballs in Latin America reflects its Spanish heritage.

Albóndigas en caldo (Meatballs in stock)

Servings:	4-6
Calories per serving:	595
Ready in:	50 minutes
Prep. time:	15 minutes
Cook time:	35 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	24th October 2012

Best recipe review Best with lots of chillies 5/5 (the little red hot, red hot ones) Klapaucius

For the meatballs

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 450g minced beef
• 110g cornmeal or 60g fresh breadcrumbs
• 1 onion, finely chopped
• Garlic to taste, crushed
• 2 tablespoons finely chopped parsley
• Red chillies, to taste, finely chopped
• ¼ teaspoon oregano
• Seasoning
• 2 free range eggs, beaten
• 1 large or 2 small extra hard-boiled eggs

For the sauce

• 1 tablespoon annatto oil
• 1 further onion, finely chopped
• 2 medium tomatoes, peeled and chopped
• 1 further chilli, seeded and chopped
• 710 ml beef stock

Method

1. Mix the beef, cornmeal or breadcrumbs, onion, garlic, parsley, chillies, oregano, seasoning and beaten eggs. Form into balls about 5cm in diameter (about 90g in weight) putting a piece of hard-boiled egg into the middle of each ball and set aside.
2. Heat the annatto oil in a saucepan and sauté the other onions, the tomatoes, the other chilli and more seasoning until the onion is soft. Add the beef stock and bring to the boil.
3. Add the meatballs and simmer until they are done, about 30 minutes.

Serving suggestions

Serve with annatto rice and sweetcorn.

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