Albondigas, Mexican Recipe (Caldo) - The290ss

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often less expensive.

rice

🥗Healthier: quinoa

💰Cheaper: barley

Quinoa is more nutritious, while barley is budget-friendly.

Start by adding some vegetable oil to a pan.

Add chopped tomato, onion, and jalapeno to the pan and cook for about 3 minutes until they start getting soft, stirring occasionally and covering to cook faster.

Once the tomato and onion are soft, add chopped carrots and cover again for a couple of minutes until they change color.

Add the potatoes to the pan, followed by chicken broth and a little bit of water to create the caldo.

Cook on medium-low heat, adding black pepper and bay leaves, and mix well.

Add chopped cilantro to the mixture and cover the pan.

In a mixing bowl, combine 2 lbs of ground beef with 1 cup of raw rice, black pepper, garlic salt, and 1 egg.

Mix the ingredients together using your hands until well incorporated.

Form the mixture into meatballs and place them into the caldo.

Cook the meatballs for 20 to 30 minutes, ensuring the potatoes and carrots remain intact and do not break apart.

Check the meatballs after 20 minutes by cutting one open to ensure the inside is cooked and the rice is soft.

Cooking Techniques

Equipment Needed

Spice Level: