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Albondigas Meatballs Recipe
|Soft bread crumbs||3⁄4 Cup (12 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Dried oregano||1⁄4 Teaspoon, crushed|
|Ground beef||1 Pound|
|Ground pork||1⁄2 Pound|
|Pimiento stuffed olives||24|
|Canned tomatoes||16 Ounce, cut up (1 Can)|
|Water||1⁄2 Cup (8 tbs)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Instant beef bouillon granules||2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Hot pepper sauce||3 Dash (Adjust Quantity As Per Taste)|
Serving size: Complete recipe
Calories 2728 Calories from Fat 1987
% Daily Value*
Total Fat 216 g333%
Saturated Fat 65.1 g325.7%
Trans Fat 0 g
Cholesterol 700.8 mg
Sodium 12722.5 mg530.1%
Total Carbohydrates 87 g29.1%
Dietary Fiber 10.8 g43.2%
Sugars 8.1 g
Protein 135 g270.2%
Vitamin A 71.6% Vitamin C 81.3%
Calcium 37.2% Iron 83.6%
*Based on a 2000 Calorie diet
Add beef and pork; combine thoroughly.
Shape meat mixture into 24 meatballs around the 24 olives.
In 10-inch skillet combine undrained tomatoes, water, onion, bouillon granules, garlic, 1/4 teaspoon oregano, and bottled hot pepper sauce.
Bring to boiling; simmer, uncovered, for 15 minutes.
Drop meatballs into sauce; cover and simmer about 30 minutes or till meatballs are done.
Remove meatballs from sauce; cover and keep warm.
Skim excess fat from sauce.
Boil sauce about 10 minutes to reduce mixture to 1 1/2 cups.