Albondigas (Spanish Meatballs)

Albondigas in blue bowl topped with sour cream and jalapenos.

Course: Entree

Cuisine: Spanish

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: people

Calories: 566kcal

Author: Platings and Pairings

Spanish Meatballs - or Albondigas - simmer in enchilada sauce and are topped with sour cream, radishes & cilantro. Serve them taco-style in tortillas or as an appetizer with toothpicks.

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Ingredients

1/2 cup corn chips crushed
1/4 cup milk
1 small onion minced
2 cloves garlic minced
½ cup cilantro chopped
1 teaspoon smoked paprika
1 teaspoon cumin
2 eggs
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
2 pounds ground beef
1 28-ounce can enchilada sauce
6-inch corn tortillas

For Topping

Sour cream, cotija cheese, sliced radishes, cilantro, avocado

Instructions

Preheat oven to 400 degrees.
Stir together 1/2 cup corn chips and 1/4 cup milk in a large bowl; let stand about 5 minutes or until chips soften. Stir in 1 small onion, 2 cloves garlic, ½ cup cilantro, 1 teaspoon smoked paprika, 1 teaspoon cumin, 2 eggs, 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper. Fold in 2 pounds ground beef.
Shape into 1 1/2-inch meatballs (about 2 tablespoonfuls each). Evenly space meatballs on a cookie rack set in a deep sided baking sheet or on a broiler pan.
Bake 10 to 12 minutes or until browned.
Transfer meatballs to a large skillet or Dutch oven; add 1 28-ounce can enchilada sauce. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer, covered, for 15-20 minutes or until meatballs are cooked through.
Serve meatballs with tortillas and desired toppings. Or, serve them over rice.

Notes

Tip

These meatballs can be made ahead of time. Simply bake them and place them in the freezer. When you're ready to serve, just put them on the stove with the enchilada sauce and add an additional 10 minutes to the simmering time.

Nutrition