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Albondigas |
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| Ingredients |
Click Picture to Enlarge |
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The Meat balls:
2 lb. ground meat (your choice)
1 tbsp. adobo
1/2 tsp. ground oregano
1 medium onion choppped
3 eggs
2 garlic cloves"a pilonazos"
2tbsp. sofrito
1/2 c. ground cracker
1 tbsp. Worcestershire sauce
The Sauce:
1 1/2 c. chopped onions
2 garlic cloves a pilonazos, (minced)
1 tbsp. sofrito
1 tbsp. Manzanilla olives
1 tsp. capers
2 envelopes sazón
1/2 c. ketchup
1/2 c. white cooking wine
2 tbsp. Worcestershire sauce
2 cans tomato sauce
salt to taste (Optional)
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| Directions |
The Meatballs:
In a big bowl, mix the ground meat, adobo, oregano, chopped onion, eggs, garlic cloves "a pilonazos", sofrito, ground cracker, and Worcestershire sauce.
Divide the meat mix equally and form the meat balls to approximately 1 inch each.
Place the meat balls on a cookie sheet and set aside.
The Sauce:
In a frying pan, on medium heat, place the vegetable cooking oil.
Add the chopped onions and minced garlic.
Sauté until the onions are transparent and then bring the heat down to low.
Add the tomato sauce, ketchup and Worcestershire sauce and stir.
Add the olives, capers, sofrito, sazón, white cooking wine and salt. (If needed)
Place the meatballs in the sauce and cook on low for 20-25 minutes so the meatballs can absord the taste.
Serve with white rice with tostones on the side.
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| Tips |
| You may make the meat balls much smaller and serve as appetizers. |
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