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Albondigas Estilo Mama - Meatballs Like Mama Makes

Whenever my mother comes to visit, I always ask her to make me these albondigas. I have tried to serve them at the restaurant but people can't seem to get excited about meatballs. Too bad! It's a fabulous soup. My mother always served it with freshly made corn tortillas, salsa casera and refried beans with asadero. Meatballs freeze well and reheat wonderfully.

Type: Meat
Courses: Main Course, Soup
Serves: 45 people

Recipe Ingredients

1/4 cup 27g / 1ozMasa harina - mixed with
1/4 cup 59mlWarm water
1 lb 454g / 16ozGround beef
1   Garlic clove - minced
4 tablespoons 60mlLard or vegetable oil
3   Garlic cloves
1 tablespoon 15mlFlour
2   Fresh homemade beef or chicken stock
1/4 cup 36g / 1.3ozChopped scallions, both the white and the green parts
1   Tomato - roasted, peeled, (large) and chopped - (If you are unable to find truly ripe tomatoes, add 4 tablespoons canned tomato sauce)
2   Anaheim or California long green chiles, Or jalapenos - roasted, peeled, and chopped
3 tablespoons 45mlFinely-chopped cilantro, leaves only
3 tablespoons 45mlChopped fresh mint, leaves only

Recipe Instructions

Combine masa harina with warm water. Mix ground meat with prepared masa, salt, pepper, garlic. Make meatballs about 1-inch round, about the size of a walnut. Set aside.

In medium saute pan heat 2 tablespoons lard or oil over medium heat. Add 1 whole garlic clove. Let cook for 20 seconds, press with back of a cooking spoon to release the flavor. Remove the garlic. Set aside.

Brown the flour in the lard until dark golden color, about 1 minute. Heat stock in soup pot or large Dutch oven until warm and add flour mixture. Bring to a boil and lower heat to simmer stock for 5 minutes. Taste and correct seasoning.

Heat remaining 2 tablespoons lard or vegetable oil in large frying pan, add chopped scallion, tomato, chiles and the reserved 2 garlic cloves, minced, stir well to combine. Cook for 2 minutes and add to stock. Add cilantro and mint and simmer for another 5 minutes. Add the meatballs to the stock and simmer over low fire for 15 minutes or until done.

COOKING LIVE with Sara Moulton - Recipe courtesy of Aaron Martinez - From the TV FOOD NETWORK - (Show # CL-9321)


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