Say what, you ask? Albondigas is a tomato-based meatball soup that is very popular in Mexico. No, I'm not from Mexico; I just love Mexican cuisine.
On a beautiful Sunday last month, I've invited my good friend, Rachel, to cook with me, try something new, and give her opinion of the dish. We have agreed beforehand that she will make whatever she wants to try and I will make the entree.
Rachel made some type of Mexican cookies (almost like wedding cookies; see photo below). Unfortunately, one thing she and I learned from this experiment was to always check the cookies at halfway mark and not go by the recommended baking time stated on the recipe. The cookies turned out good but got cooked about 5 minutes too long, I think. They were excellent though and certainly the recipe is worth trying again. (I do not have the recipe to post ~ I will ask Rachel if she is willing to share.)
Now to the ALBONDIGAS (pictured above). I found this recipe from a very old issue of Bon Appetit magazine that I have been saving for posterity (May 2003 issue). It was a special collector's edition entitled, The Soul of Mexico. It was a very simple recipe so I thought I'd give it a shot.
Albondigas have a history reaching back to when the Moors crossed the Mediterranean from North Africa and for almost 800 years ruled most of the Iberian Peninsula, dominating both the culture and the cuisine. Even the name albondigas is believed to have originated from the Arabic term al-bunduga, meaning "ball." The Moorish influence followed the Spaniards to Mexico and these meatballs adapted well to the inclusion of tomatoes and chilies from their new home.
First, the recipe:
Albondigas con Salsa de Tomate y Chile de Serrano (6 servings)
Meatballs:
4 4x4 inch crustless squares firm white sandwich bread, torn into small pieces
1/3 cup whole milk
1/4 cup finely chopped white onion
3 garlic cloves, minced
2 teaspoons salt
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 pound lean ground beef
1 pound lean ground pork
1 cup finely chopped seeded tomatoes (about 4 medium)
2 large eggs
1/4 cup chopped fresh mint
Sauce:
4 medium serrano chiles, stemmed
2 garlic cloves, unpeeled
4 14-1/2 oz. cans diced tomatoes in juice
1/4 cup canola oil
1 cup water
1 teaspoon fine sea salt
FOR MEATBALLS: Combine bread, milk, onion, garlic, salt, oregano and pepper in bowl. Mash with fork until thick paste forms. Mix in beef, pork, tomatoes, eggs, and mint (mixture will be soft). Using 1/4 cupful for each, form mixture into 2-inch balls. Place on baking sheet; chill while making sauce.
FOR SAUCE: Line heavy small skillet with foil; add chiles and garlic. Cook over med-high heat until skins begin to blister and blacken, turning frequently, about 15 mins. Cool garlic slightly then peel. Working in batches, puree tomatoes with juices, whole chiles, and garlic in blender until almost smooth. (Meatballs and puree can be prepared 6 hrs ahead. Keep meatballs refrigerated. Cover and refrigerate puree.)
Heat oil in pot over med-high heat. Add tomato puree, 1 cup water, and salt; bring to boil. Carefully add meatballs; bring to simmer. Reduce heat, cover, and simmer until meatballs are cooked through, stirring occasionally, about 30 mins. Uncover and boil gently until liquid is reduced to sauce consistency, stirring occasionally, about 18 mins.
Spoon white rice into bowls. Top rice with albondigas (meatballs and tomato-serrano sauce) and serve.
The albondigas was a success! Thanks to Rachel who helped make the Mexican style white rice (recipe will be posted soon). Although I personally avoid eating meat, I try to make an exception when I test recipes that contain meat products. This is definitely one dish worth the sacrifice. It would be great to use grass-fed beef and organic pork.
My husband, Rachel and I sampled the dish. We all agreed that it was delectable and really something enjoyable for a casual meal or to serve to a group of friends. It was very tasty and the addition of mint in the meatball perked up the flavors and gave it a nice zing. I love spicy/hot foods so I would most likely add more serrano peppers or jalapeno next time I try this recipe.
It was a yummy lunch and I can't wait to try another dish soon. Thanks again, Rachel, for your help! Let's do this again.
Rachel's Mexican style cookies
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