Mexican Meatballs

Mexican Meatballs, or Albóndigas, are a hearty and flavorful dish that brings a delightful mix of spices, herbs, and traditional Mexican ingredients together in one bowl. These meatballs are tender and juicy, infused with the bold flavors of cumin, garlic, and cilantro, and simmered in a rich, mildly spiced tomato broth that makes them irresistible. Perfect for serving over rice, in a warm tortilla, or with a side of crusty bread, these meatballs are perfect for cozy dinners or when you’re looking for something with a bit of a kick. They’re easy to make, comforting, and will quickly become a family favorite.

Ingredients:

For the meatballs:

• 1 lb ground beef (or a mix of beef and pork for extra juiciness)
• 1/2 cup cooked white rice (cooled)
• 1/4 cup breadcrumbs
• 1/4 cup fresh cilantro, chopped
• 1 egg, beaten
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp paprika
• Salt and black pepper to taste

For the broth:

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 4 cups chicken or vegetable broth
• 1 tsp ground cumin
• 1/2 tsp chili powder (optional, for a bit of heat)
• 1/2 tsp dried oregano
• Salt and black pepper to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Make the meatballs: In a large bowl, combine the ground beef, cooked rice, breadcrumbs, chopped cilantro, beaten egg, minced garlic, cumin, paprika, and a pinch of salt and black pepper. Mix until well combined, but be careful not to overwork the meat. Form the mixture into meatballs about 1 to 1.5 inches in diameter and set aside.
2. Cook the meatballs: In a large pot or Dutch oven, heat a little olive oil over medium-high heat. Add the meatballs in batches and brown them on all sides for 2-3 minutes. Remove the meatballs from the pot and set aside.
3. Prepare the broth: In the same pot, add the chopped onion and cook over medium heat until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute. Stir in the crushed tomatoes, chicken or vegetable broth, cumin, chili powder (if using), and oregano. Season with salt and black pepper to taste.
4. Simmer: Return the meatballs to the pot and gently stir to coat them in the broth. Bring the mixture to a simmer and cook for 20-25 minutes, until the meatballs are cooked through and the broth is flavorful.
5. Serve: Ladle the meatballs and broth into bowls and garnish with fresh cilantro. Serve with lime wedges for an added burst of flavor and enjoy with rice, warm tortillas, or crusty bread for dipping.

These Mexican Meatballs are perfect for a satisfying meal full of bold, authentic flavors. You can even make a big batch and freeze leftovers for future meals. Enjoy the comforting taste of traditional Mexican cuisine right in your own kitchen!