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Delicious Mexican Meatballs: A Flavorful Twist on a Classic Dish
If you’re looking to spice up your dinner routine with something both hearty and packed with flavor, Mexican meatballs (also known as Albondigas in Spanish) are the perfect solution. This traditional dish brings together tender meatballs infused with vibrant Mexican spices, served in a rich, aromatic tomato broth. Whether you’re serving them for a weeknight dinner or preparing a feast for guests, Mexican meatballs are sure to be a hit.
In this article, we’ll walk you through an easy-to-follow recipe that’s packed with bold flavors and ingredients you can find right in your local grocery store.
Ingredients for Mexican Meatballs
For the Meatballs:
- 1 lb ground beef (or a mix of beef and pork for added flavor)
- 1/4 cup breadcrumbs (or crushed crackers)
- 1/4 cup milk (to moisten the breadcrumbs)
- 1 egg
- 1/2 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika (for a smoky flavor)
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1/4 cup fresh cilantro, chopped (optional for extra flavor)
For the Soup Base:
- 2 tbsp olive oil (for sautéing)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (4 oz) diced green chilies (for a bit of heat)
- 4 cups low-sodium chicken broth (or beef broth for a richer taste)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 1/2 cup fresh cilantro, chopped
- 1 zucchini, sliced (optional)
Instructions for Making Mexican Meatballs
1. Prepare the Meatballs
- In a large bowl, combine the ground beef, breadcrumbs, milk, egg, onion, garlic, cumin, chili powder, smoked paprika, salt, and pepper. Mix everything together until fully combined, but be careful not to overwork the meat to keep the meatballs tender.
- Using your hands, roll the mixture into meatballs about 1 inch in diameter. If you prefer, you can make them slightly larger for a heartier dish.
2. Brown the Meatballs
- Heat a large skillet over medium-high heat and add about 1 tbsp of olive oil. Brown the meatballs in batches, turning them gently to avoid breaking them apart. It’s okay if they’re not fully cooked through, as they will finish cooking in the soup. Once browned, set them aside on a plate.
3. Prepare the Soup Base
- In the same skillet, add another tbsp of olive oil and sauté the onion over medium heat until softened and translucent, about 5 minutes. Add the garlic and cook for another 30 seconds until fragrant.
- Pour in the diced tomatoes, green chilies, chicken broth, cumin, chili powder, and smoked paprika. Stir everything together, allowing the mixture to come to a simmer.
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