Colombian Albondigas
These Colombian-style meatballs are to die for! They are a combination of beef and pork, with a ton of aromatics, plus masarepa flour for the filler instead of breadcrumbs. They are browned, then simmered in a beef stock/hogao sauce sauce, making this the perfect comfort food. The meatballs get served over steamed rice and garnished with cilantro.
Ingredients
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1 large egg beaten
- 1 tsp ground cumin
- 1/4 cup masarepa flour
- 2 garlic cloves minced
- 1/4 cup onion finely chopped
- 2 green onions finely chopped
- 1/4 cup red bell pepper finely chopped
- salt and pepper to taste
- 2 tbsp vegetable oil
Sauce
- 2 cups hogao sauce
- 2 cups beef stock
- 2 tbsp flour
Garnish
- cilantro chopped
Instructions
- Mix together the meatball ingredients.
- Form into small meatballs.
- Heat up the cooking oil in a large saucepan over medium high heat. Brown the meatballs on all sides for 8 minutes. Remove from the pan.
- Whisk the flour into the oil in the pan. Cook for 2 minutes.
- Pour in the beef stock. Simmer for 5 minutes, scraping up any bits from the pan.
- Stir in the hogao sauce. Reduce heat to medium and simmer for 10 minutes.
- Add in the meatballs. Continue simmering in the sauce for 15 minutes.
