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Spanish Meatballs (Albondigas) With Pintos, Zucchini And Tomato Recipe


For the Meatballs:
  • 2 eggs beaten
  • 1 pound lean ground beef
  • 1 pound uncooked ground chorizo sausage
  • 1 teaspoon ground cumin
  • 1 cup cooked rice I used brown basmati
  • 1/2 cup chopped cilantro
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
For the Sauce
  • 1 tablespoon olive oil
  • 1 onion finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 28- ounce can crushed tomatoes with juice
  • 4 small zucchini diced
  • 2 cups cooked pinto beans or 1 14 1/2-ounce can pinto beans, drained
  • ½ teaspoon to 1 fine sea salt
  • ¼ teaspoon freshly ground black pepper

Spanish Meatballs (Albondigas) With Pintos, Zucchini And Tomato Recipe

  1. Preheat oven to 400°F.
  2. To make the meatballs, add all ingredients (eggs through pepper) to a medium bowl and mix with your hands until combined. (Don't overmix or your meatballs will be tough!)
  3. Line a baking sheet with parchment paper or Silpat.
  4. With a 1 tablespoon scoop or standard tablespoon, scoop out meatball mixture on to a baking sheet - into ragged little mounds that are close to the same size. Now pick up one mound and gently roll it into a ball between your palms. Repeat with remaining mounds, arranging the meatballs very close together, but not touching.
  5. Bake 15-20 minutes until cooked through.
  6. In a large skillet, heat olive oil over medium heat until hot. Add onion and a pinch of salt; cook and stir until onion is translucent. Add cumin, oregano and tomatoes; bring to boil. Reduce heat and simmer 10 minutes. Add zucchini and pinto beans; cook 5 to 10 minutes more, to desired doneness. Remove from heat.
  7. When meatballs are cooked through, remove from oven and, with a slotted spoon transfer cooked meatballs to sauce. Gently stir to combine. Season to taste with salt and freshly ground black pepper, and, if necessary, reheat over medium-low heat.
  8. Serve alone or over rice, beans or pasta.

Spanish Meatballs (Albondigas) With Pintos, Zucchini And Tomato Recipe Spanish Meatballs (Albondigas) With Pintos, Zucchini And Tomato Recipe Reviewed by kuji hara on 12:16 AM Rating: 5

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