Albondigas and Mexican Rice

This week we tried the Albondigas (Spanish Meatballs) recipe from the Morrison's July magazine.

I served the meatballs with Mexican Rice. We enjoyed this meal, and I wanted to share the recipes with you.

Below are both recipes, the meatballs and rice.


Albondigas (Spanish Meatballs)

Ingredients:

• 500g minced beef (I used mince turkey)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 egg
• 100g breadcrumbs
• 1 tbsp olive oil
• 400g tomatoes, deseeded and chopped (I used canned/tinned)
• 200ml beef stock
• 1/2 tsp cumin
• 1/2 tsp chilli powder
• 1/2 tsp salt
• 1 tsp paprika
• coriander (to scatter on top before serving)

Directions:

1. Mix onion, garlic and minced meat with egg, breadcrumbs, cumin, chilli power and salt. Roll into 20 small balls.
2. Heat oil in a large pan; fry meatballs on all sides, turning frequently until evenly browned.
3. Add chopped tomatoes, broth and paprika; bring to a boil. Reduce heat and simmer for 20 minutes, so the meatballs are cooked through and the juices have evaporated a little.

-----
Mexican Rice

Ingredients:

• 1 onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons canola oil
• 350g cooked rice
• 400g tomatoes, deseeded and chopped (I used canned/tinned)
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1 tsp salt
• 200ml beef broth

Directions:

1. In a heavy skillet sauté onion, green bell pepper and garlic until onion is softened.  
2. Add tomatoes, chili powder, salt, and broth. Mix well; add rice.
3. Bring to a boil; reduce heat and simmer until liquid has been absorbed, about 20 minutes. 
4. Taste and add more salt if needed.

-----