Prep | 20 m Cook | 40 m Ready in | 60 m
1 ea slice of stale bread (or 1/8 c of almond flour)
1/4 cup of milk
2 Lbs ground beef, 85/15
2 eggs, whole
2 Tbsp Salt & Pepper
3 ea garlic cloves, minced
1/2 cup jasmine arroz (or long grain)
6 Tbsp A1 sauce or Worcestershire sauce
*you can fill with piece of harboiled eggs or small cube of cheese
3 Tbsp olive oil
1/2 cup yellow onion, small diced
4 ea garlic, minced
4 4oz canned crushed tomatoes
4-7 ea chipotles in adobo, minced
1 1/2 cup chicken stock
3 sprigs of fresh mint
2 Tbsp dry oregano
Soak bread in milk (or almond flour, and soak rice for 10 minutes in warm water. Strain and mix with other ingredients until combined. Scoop (and fill) albondigas onto a baking sheet and set aside.
In medium sized pot, heat oil on medium-high heat, sauté onions and garlic minced until translucent. About 7-10 minutes
Add canned tomatoes, chipotle and stock with herbs and season with salt to taste. Bring to a simmer.
Turn heat to low and gently slide albondigas into broth. Cook for 30-40 minutes, careful not to stir too soon.
Serve with Rice and Tortillas, garnish with cilantro & lime
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