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Albondigas - Spicy Meatballs
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Recipe Information
Personal Chef Jackie Alejo of Cooking For You

Serves/Makes:36 +/- hors d' oeuvres sized

  • Meatballs:
  • 1 lb (.5 kg). ground round
  • 1/2 onion, chopped
  • 6 mint leaves, finely chopped
  • 1 cup (225 ml) parsley, finely chopped
  • 2 hard-boiled eggs, minced
  • 1/2 tsp (2 ml). salt
  • 1/2 cup (125 ml) uncooked rice
  • 2 raw eggs
  • Sauce:
  • 1 16 oz (448 grm). can tomatoes
  • 1 clove garlic, minced
  • pinch of ground cloves
  • pinch ground cinnamon
  • 2 tsp (10 ml). sugar
  • 1/2 tsp (2 ml). salt
  • 1 canned jalapeno chile pepper left whole
  • 1 cup (225 ml) water
  • 2 tbsp (30 ml). cilantro (optional)
  • For meatballs, combine the first 8 ingredients, and form into balls about the size of large marbles.
  • In a blender, combine the next 9 ingredients for the sauce.
  • Pour into a dutch oven and bring to a boil.
  • Drop meatballs into boiling sauce.
  • Reduce heat and simmer for 1/2 hour.
  • Serve hot in a chafing dish, covered with the sauce.
This is an authentic Mexican recipe, and is a very popular hors d'oeuvres. The meatballs can be made larger and be eaten as a main course which will serve 6. This recipe also can be easily doubled to feed a crowd.

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