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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Grandma's Albondigas Recipe

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This recipe for Grandma's Albondigas is from The Becerra Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound ground beef (the leanest you can find)
1/2 an large onion, finely cut
Oil of your choice (about 1 tablespoon)
water
salt
pepper
Knorr chicken bouillon
tomato sauce (about 1/2 an 8 ounce can)
1-2 eggs
1/2 a cup of rice
Mint (1-2 stems & roughly 1/4 cup finely chopped)
Flour (about 1/4 cup)
2 Mexican green onion
Veggies of your choice
(we usually put potato, carrots, & zucchini)
Directions:
Directions:
-Cut your onion. Set 1/4 of it aside for the meatballs
-Place the rest in a big pot with oil. Soften the onion
-Add tomato sauce and cook for a few more minutes
-Add water. Grandma usually fills the pot about 2/3 of the way.
-Add 1-2 mint stems, and 2 Mexican onions to water
-Add desired amount of pepper, salt, & chicken bouillon (to taste)
-Chicken bouillon is salty, so be careful with your salt & bouillon balance.
-Bring to a boil

While you are waiting for the water to boil, make the meatballs
-In a bowl mix the meat, remaining onion, finely chopped mint, eggs, rice, and flour
-Roll into small meatballs

Once the water is extremely boiling, add the meatballs. If the meatballs fall apart, you didn't add enough flour.

After the meatballs are in, add your desired chopped veggies.

Cook for 30 minutes.
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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