Albondigas (Mexican Meatballs)
- 1 lb ground beef
- 1/2 lb bulk Mexican chorizo (I use my homemade version)
- 1 cup bread crumbs (preferably fresh)
- 1 egg
- 2 cloves garlic, grated or minced
- 2 tablespoons fresh cilantro, minced (plus 1/4 cup minced, for garnish)
- 1/2 teaspoon dried oregano, preferably Mexican
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
Preheat the oven to 450 degrees F.
Combine all of the meatball ingredients in a bowl and mix well. Pinch off about 1.5 tablespoons of filling and roll it into a ball about 1 inch in diameter. Repeat until you have made about 30 meatballs. Place the meatballs on a baking sheet lined with foil and bake in the preheated oven for 15 minutes, until cooked through and sizzling.
Remove from oven. Serve over Spanish rice.
Pretty much every time Steve and I ate my Albondigas Soup, one or both of us would say “you know, at some point, we should just have these meatballs by themselves over Spanish rice.” Obvious yet brilliant. So I finally did it and oh man, what an awesome little meal. Proud of this one.