This recipe for Albondigas is a favorite during the winter months. Albondigas are Mexican meatballs, many times served in a savory red chile broth.
The Original Recipe
When it comes to food festivals, the Arizona Taco Festival is definitely the biggest party. Thinking about it conjures images of chihuahuas in tutus, tequila fueled party people and lots of tacos. I have been involved in some form the past three years, between podcasting, participating in the pepper eating competition (terrible idea) and taking in the tacos, but this was the first year cooking on the demo stage under the big tent. What to make? Sticking with the Mexican theme and knowing that I had some AZ Grass Raised Beef in the freezer, albondigas came to mind.
Red Chile
The recipe starts with dried chile peppers. You can find these in Latin markets, though here in AZ, they’re in most regular grocery stores. These add depth and a bright red color to the broth.
Meatball Cooking
Be sure to preheat your pan before adding the oil and the beef. The meatballs are less apt to stick when the pan is preheated. I like searing the meatballs in the pan and then adding in the broth to it. But, a lot of folks are fans of meatballs baked in the oven. You can certainly bake these before adding them to the broth, but I figure, why dirty an additional pan?
*Beef donated by AZ Grass Raised Beef
*Original recipe by Joanie Simon (joaniesimon.com)
[tasty-recipe id=”6684″]
