Albóndigas
Savor juicy meatballs infused with fresh mint and garlic, served over a bed of fluffy rice for a delightful meal.
Ingredients
- 500 g ground beef
- 1 egg
- 75 g rice
- 1 small onion, finely grated
- 2 garlic cloves, finely chopped
- 2 tbsp fresh mint, finely chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp neutral oil
- 1 large onion, roughly chopped
- 2 carrots, sliced
- 2 tomatoes, roughly chopped
- 1 chipotle in adobo, finely chopped
- 1 l beef stock
How to make it
- Mix the ground beef with the egg, rice, grated onion, garlic, mint, salt and black pepper until evenly bound. Let the mixture rest for 10 minutes so the rice starts to soften and the meat firms up.
- Shape the mixture into small meatballs, about the size of a walnut, and pat them lightly so the surface feels smooth and dry.
- Heat the neutral oil in a large pot over medium heat. Add the chopped onion and carrots and sweat them for 4 minutes until the onion turns translucent and the carrot edges begin to soften.
- Stir in the tomatoes and chipotle, cook for 2 minutes until the tomatoes break down, then pour in the beef stock and bring it to a steady simmer.
- Lower the meatballs into the simmering broth and let them cook gently for 15 to 18 minutes, turning them once when they have set and the underside is lightly golden.
- Simmer until the rice inside the meatballs is tender and the broth is lightly red and fragrant. Taste the soup and adjust with a little more salt if needed.
- Ladle the soup into wide bowls with the meatballs, carrots, onion and broth clearly visible, and finish with the remaining chopped mint scattered on top.
