Albondigas Sinaloenses Recipe

Cooking Directions

• STEP 1.In a large bowl, combine ground beef, cooked rice, minced onion, garlic, cilantro, breadcrumbs, egg, cumin, salt, and pepper.
• STEP 2.Mix well until all the ingredients are evenly incorporated.
• STEP 3.Shape the mixture into small meatballs, about 1 inch in diameter.
• STEP 4.In a large pot, heat oil over medium heat and add the meatballs.
• STEP 5.Cook the meatballs until browned on all sides, about 5 minutes.
• STEP 6.Remove the meatballs from the pot and set aside.
• STEP 7.In the same pot, add diced onion and garlic, and cook until softened.
• STEP 8.Add tomato sauce, chicken broth, oregano, and bay leaves to the pot.
• STEP 9.Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
• STEP 10.Return the meatballs to the pot and simmer for an additional 15 minutes, or until the meatballs are cooked through.
• STEP 11.Serve the Albondigas Sinaloenses hot with rice and warm tortillas.
• STEP 12.Garnish with fresh cilantro, if desired.

Cooking Tips

• To make the meatballs extra tender, soak the breadcrumbs in milk before adding them to the mixture.
• You can customize the spice level of the dish by adding more or less cumin and pepper.
• If you prefer a thicker broth, you can add a tablespoon of flour to the pot before adding the tomato sauce and broth.

Storage and Serving

• Leftover Albondigas Sinaloenses can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the meatballs and broth in a pot over medium heat until warmed through.
• Serve with fresh rice and tortillas for a delicious meal.