Albondigas - Mexican Meatballs
Moist, juicy meatballs filled with all the classic Latin flavors.
Servings: 40 meatballs
Ingredients
The Meatballs
- 2 pounds of ground chicken, beef, turkey or pork
- 1 cup of breadcrumbs or finely ground tortilla chips
- 1/2 cup of milk
- 2 large eggs
- 3 cloves of garlic, finely minced
- 1/3 cup of fresh cilantro, finely chopped
- 1/3 cup of red onion, grated or very finely chopped
- 4 ounces of diced green chilies
- 1 cup of cojita, queso fresco or mozzarella, crumbled or shredded
- 2-3 tablespoons of your favorite taco seasoning
The Sauce
- 15 ounces of fire roasted tomatoes
- 10 ounces of red enchilada sauce
- 12 cup of cojita, queso fresco or mozzarella, crumbled or shreddedÂ
- fresh cilantro, finely chopped
Instructions
- Preheat your oven to 375 degrees
- Combine the meatball ingredients fully
- Use a greased cookie dough scoop to drop golfball sized portions onto a greased baking sheet leaving just a little bit of space in between each portion
- Bake the meatballs in a 375 degree oven for 25-28 minutes or until the meatballs are golden brown and cooked through with an internal temperature of 165 degrees
- While the meatballs are baking, combine 15 ounces of fire roasted tomatoes and 10 ounces of red enchilada sauce in a large skillet over low heat
- When the meatballs are cooked, transfer them into the sauce and increase the heat to medium
- Bring the sauce to a simmer and simmer the meatballs until you are ready to serve
- Serve garnished with additional cheese and cilantro