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Category: Main courses

Eloy Leon Mendez's albondigas

Dear SOS: I hope you still have in your files a recipe for albondigas. I had it for a long time but I lost it. Thank you in advance for your help. E. Westerhaut Downey Dear E.: This recipe ran ... Read more

Total time: 1 hour | Serves 6
  • 1 pound ground beef
  • 1 pound ground pork
  • Dash ground cumin
  • Freshly ground pepper
  • 1/4 teaspoon ground cloves
  • 1 1/2 onions, 1 minced, divided
  • Salt
  • 5 mint leaves, chopped
  • 3 hard-boiled eggs, coarsely chopped
  • 2 pounds tomatillos
  • 4 cups boiling water
  • 5 cloves garlic
  • 2 cumin seeds
  • 1/4 pound long green chiles, roasted and peeled
  • 1 1/2 cups cilantro sprigs, divided
  • Salt, pepper
  • 1/4 cup oil

Step 1Combine the beef, pork, ground cumin, 1/4 teaspoon of pepper, cloves, minced onion, 1/2 teaspoon of salt and mint in a bowl. Mix thoroughly with your hands. Gently stir in the eggs. Form the mixture into 1-inch meatballs. Set aside.

Step 2Place the tomatillos in boiling water with the garlic, remaining 1/2 onion and cumin seeds. Cook until the tomatillos are tender, about 10 minutes. Strain and place them into a blender with the green chiles and 1 cup of the cilantro. Season to taste with salt and pepper. Puree the mixture.

Step 3Heat the oil in a 5-quart Dutch oven over medium heat. Add the pureed chile sauce and meatballs. Season to taste with salt and pepper. Simmer over low heat about 20 minutes. Stir in the remaining cilantro.

Each serving:
582 calories; 461 mg. sodium; 217 mg. cholesterol; 42 grams fat; 13 grams saturated fat; 14 grams carbohydrates; 38 grams protein; 3.88 grams fiber.
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