Mexican Albondigas: Pork & Beef Meatballs in Tomato Sauce
These mouthwatering Mexican meatballs are going to be your next favorite meatball recipe. Learn more about the recipe here.
Equipment
12-inch / 30cm deep skillet with lid
Blender
Large mixing bowl
Baking sheet
Medium saucepan with lid
Instant-read thermometer
Ingredients
Meatball Ingredients
1 pound ground pork (minced pork) - lean, 450g
1 pound ground beef (minced beef) - lean, 450g- 4 slices white bread - torn into pieces
2 medium eggs
¼ cup mint - fresh ; chopped, 10g
3 cloves garlic - minced- ⅓ cup whole milk - 80ml
1 teaspoon dried oregano - Mexican
¼ cup white onion - finely chopped, 40g
1 cup tomatoes - de-seeded and finely chopped, 180g
½ teaspoon ground black pepper
2 teaspoons salt
Rice Ingredients
- 3 cloves garlic - peeled and halved
2 tablespoons canola oil - 30ml- 1 ¼ teaspoons salt
- 2 sprigs Italian parsley
- ¾ cup white onion - finely chopped, 115g
- 3 cups hot water - 720ml
- 1 ½ cups long-grain white rice - 300g
Sauce Ingredients
4 medium serrano chilis - stemmed- 56 ounces diced tomatoes in juice - 1.6kg / two 28oz cans
- 2 cloves garlic - unpeeled
1 cup water - 240ml- 1 teaspoon salt
- ¼ cup canola oil - 60ml
Instructions
Make the Meatballs
- Mix the milk, onion, salt, bread, garlic, pepper, and oregano in a bowl with a fork until you have a thick paste.1/3 cup whole milk, 1/4 cup white onion, 2 teaspoons salt, 4 slices white bread, 3 cloves garlic, 1/2 teaspoon ground black pepper, 1 teaspoon dried oregano
- Mash in the mint, eggs, pork, beef, and tomatoes and shape the mixture into 2-inch balls. Line them on a baking sheet and chill them in the refrigerator for up to six hours.1/4 cup mint, 2 medium eggs, 1 pound ground pork (minced pork), 1 pound ground beef (minced beef), 1 cup tomatoes
Make the Sauce
- Heat a dry skillet over moderately high heat. Add the unpeeled garlic cloves and serrano chillies and cook, turning occasionally, until they are black and blistered on all sides — about 5-7 minutes. Peel the garlic.2 cloves garlic, 4 medium serrano chilis
- Puree the diced tomatoes and juice with the charred garlic and chillies in a blender until smooth.56 ounces diced tomatoes in juice, 2 cloves garlic, 4 medium serrano chilis
- Heat the 1/4 cup (60ml) canola oil in a 12-inch / 30cm deep skillet over moderately high heat until shimmering.1/4 cup canola oil
- Add the water, tomato puree, and salt and bring the mixture to a boil. Add the meatballs and let them come to a simmer. Reduce the heat to low, cover the skillet, and simmer the meatballs for 25-30 minutes or until they reach an internal temperature of 160°F / 71°C and the sauce has thickened.1 cup water, 1 teaspoon salt
Make the Rice
- Heat the canola oil in a medium saucepan over moderate heat. Sauté the halved garlic cloves for 3 minutes, turning once, until golden brown on both sides. Remove and discard the garlic — it has already infused the oil with flavour.2 tablespoons canola oil, 3 cloves garlic
- Sauté the onion in the pan for 5 minutes, add the rice and cook it for five minutes.3/4 cup white onion, 1 1/2 cups long-grain white rice
- Add the hot water, salt, and parsley and bring the mixture to a boil. Turn the heat down, cover the pan and simmer until nearly all the liquid is gone. This will take about 15 minutes. Stir the rice, then cover the pan again and simmer until all the liquid is gone.3 cups hot water, 1 1/4 teaspoons salt, 2 sprigs Italian parsley
- Let it stand for ten minutes, and then fluff it with a fork. Divide the rice between 6 serving bowls and top it with the meatballs and sauce.
Notes
Storage: Store meatballs and sauce together in an airtight container in the fridge for up to 4 days — the flavour improves overnight as the sauce soaks in. Freeze meatballs submerged in sauce (without garnish) for up to 3 months; thaw overnight in the fridge before reheating.
Make-Ahead: Shape raw meatballs up to 6 hours ahead and refrigerate on a baking sheet. The rice freezes separately in portions and reheats well with a tablespoon of water stirred in before microwaving.
Reheating: Warm gently in a covered pan over low heat with a splash of water to loosen the sauce. Avoid high heat or the meatballs will tighten and dry out.
Substitutions: All beef works if you skip the pork — meatballs will be slightly firmer and less rich. Ground turkey is also an option but reduce cook time by 5 minutes.
Pro Tip: Don't rush the charring step. Pale garlic and serranos produce a flat, one-note sauce. You want visible black blistered spots on at least two sides before blending.
Sodium Note: This recipe contains approximately 1870mg sodium per serving. To reduce sodium, use no-salt-added canned tomatoes and reduce the salt to taste in each component.
Nutrition
Serving: 1servingCalories: 808kcalCarbohydrates: 71gProtein: 40gFat: 41gSaturated Fat: 11gPolyunsaturated Fat: 7gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 160mgSodium: 2209mgPotassium: 1493mgFiber: 7gSugar: 15gVitamin A: 1035IUVitamin C: 34mgCalcium: 216mgIron: 7mg
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