Albondigas

My Grandmother Trinidad loved making this albondigas recipe. We like to serve it over tostadas sprinkled with raw cabbage. —Wanda Knutson, Waco, Texas

• 

  Total Time

  Prep: 15 min. Cook: 25 min.
• 

  Makes

  10 cups

Ingredients

• 1 large onion, finely chopped
• 2 garlic cloves, finely chopped
• 1-1/2 cups tomato sauce
• 8 cups beef broth
• 1-1/2 pounds lean ground beef (90% lean)
• 1/3 cup uncooked long grain rice
• 1 large egg, lightly beaten
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon 2% milk
• 1/8 teaspoon ground cumin
• 1/8 teaspoon saffron threads
• 10 saltines, crushed
• Optional: tostadas, shredded cabbage and cilantro

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Directions

• In a Dutch oven, cook onion, garlic, ½ cup tomato sauce and olive oil until onion is tender. Add broth and ½ cup tomato sauce; bring to a simmer.
• Meanwhile, in a large bowl, mix ground beef, rice, egg, salt, pepper, milk, cumin, saffron, crushed crackers and remaining ½ cup tomato sauce until combined. With wet hands, form into 1-in. balls. Gently add meatballs to simmering broth; cook, stirring occasionally, 20-25 minutes. Serve with tostadas and cabbage if desired. Garnish with cilantro.

Nutrition Facts

1.5 cups: 300 calories, 12g fat (4g saturated fat), 102mg cholesterol, 1998mg sodium, 19g carbohydrate (2g sugars, 2g fiber), 28g protein.

source https://www.tasteofhome.com/recipes/albondigas/

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