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Albondigas (Mexican Meatballs)


Albondigas (Mexican Meatballs)

Ready in 1 hour

Serves : 2


400 grams Ground beef; (minced beef)
1 clove Garlic; chopped
1 medium Chili pepper; chopped
1 large Egg; beaten
1/2 teaspoon Cumin
2 tablespoons Bread crumbs
1 pinch Salt; or to taste
1/2 teaspoon Pepper, black; or to taste
2 tablespoon Oil; for frying
1 tablespoon Vegetable oil
1 large Onion; chopped
1 medium Bell pepper; chopped
1/2 teaspoon Coriander, Ground
1/2 teaspoon Cumin; chopped
1/2 teaspoon Chilli powder
1/2 teaspoon Sugar
1 can (16 oz) Tomatoes; chopped
1 clove Garlic
1 teaspoon Salt
1 teaspoon Pepper, black



Preheat oven to 200C/ 392F

Combine all meatball ingredients in a large bowl and mix well.

Shape into 16-20 small meatballs.

Heat some oil and fry the meatballs for 5-10 minutes.

When browned, remove from heat and drain on kitchen paper.

Place in an ovenproof dish.


In a pan deep enough to hold a fair amount of liquid, heat the oil over a medium heat.

Slowly fry the chopped pepper and onion until soft.

Add chilli, cumin, coriander and garlic, and fry for another 2-3 minutes.

Add the remaining ingredients and allow to simmer for 5-10 minutes.

Pour sauce over the meatballs and cook in the middle of the oven at 200C/ 392F for 20 minutes.

Serve with pasta.

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