← All recipes

Albondigas 12

Albondigas 12 comes together with Long Grain Unconverted White Rice, Ground Pork, Ground Beef, Salt, and White Onion. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 1/2 tbsp
• 12 oz
• 12 oz
• 3/4 tsp
• 1/3 cup
• 12 oz
• 2 tbsp
• 1 cup
• 4 cup

Method (preview)

1. 1

   Cover the rice well with boiling water and leave it to soak for about 45minutes.

2. 2

   Grind the meat using the finest screen of the meat grinder.

3. 3

   Trim the zucchini and chop them very finely.

4. 4

   Add to the meat.

5. 5

   Blend the eggs with therest of the meatball ingredients until smooth and mix well into the meat.

6. 6

   Drain the rice and add it to the mixture.

7. 7

   Make 24 meatballs, each about 11/2 inches (4 cm) in diameter.

8. 8

   Pour boiling water over the tomatoes to cover and cook for about 5 minutes.

9. 9

   Drain and blend until almost smooth.

10. 10

    Heat the oil in a wide pan and cook the onion gently, until translucent,

11. 11

    Addthe tomatoes, bring it to a boil, and let it cook fast for about 3 minutes.

12. 12

    Add the broth to the tomato sauce and bring it to a simmer.

13. 13

    Add themeatballs, cover the pan, and let them simmer for 1 1/4 to 1 1/2 hours.

14. 14

    Serve in deep bowls with plenty of sauce.

15. 15

    You can cook these albondigas ahead of time, the day before, or you can freeze them.