La Cocina Mexicana – Albondigas

Mexican Meatballs to you, amigos! I made them today for the first time, and they are goooood! And the recipe is really flexible, as are most Mexican recipes to be honest. Beef, pork or even turkey, the choice is yours. I used turkey today, because (if you can work this one out) my better half is vegetarian…. :faint: Anyway, the meatballs are served in a delicious spicy soup, and will be enjoyed by all! Unless they hate spicy stuff, in which case, maybe give the chipotles a miss!

So what do you need? 1lb minced beef or pork or meat of your choice. 1 big onion. Half a dozen juicy tomatoes. Some mint leaves, and a little cilantro. A can of Chipotles (you can buy them in the UK!) or just some chopped chillis, a couple of big carrots and a couple of litres of beef or chicken stock (Oxo cubes do just fine), some chopped garlic, oregano, breadcrumbs, one egg and salt and pepper. Oh and a little rice…three or four heaped tablespoons should do just fine.

Chop the onions and garlic and place in a saucepan with a little olive oil, to saute. Add the tomatoes and mint leaves, also chopped, along with the stock. Bring to the boil, and add carrots and chipotles.

To make the meatballs, mix the meat, mint leaves rice, egg, oregano, salt and pepper in a big bowl. Add enough breadcrumbs to give a little consistency if needed. But they should be a little watery. Not too watery though, obviously.

Make the mixture into small 1 inch balls and drop into the soup you have going. The soup MUST be boiling! Cook for about 30 mins till the meatballs are good, and serve in a bowl! Provecho!

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