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Egg-Stuffed Mexican Meatballs with Salsa Roja
Like the ones we were taught to make in Mexico, these meatballs, or albóndigas, hide a sliver of hard-cooked egg at the center. For best flavor and texture, we use a combination of ground beef and pork. The tomato-onion-garlic puree that becomes the salsa roja doubles as a seasoning for the meat mixture. As you shape the meatballs, if you find the mixture is to be too tacky for easy handling, moisten your hands with water. These meatballs typically are garnished with crumbled chicharrones (fried pork rinds); we’ve made them optional but they are delicious served this way. Serve with rice and/or warm tortillas.
4
Servings
Tip
Don’t allow sauce to come to a full boil when cooking the meatballs, or they will end up dry and tough. Gentle simmering will keep their texture tender and light.
50 minutes
Ingredients
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1
tablespoon grapeseed or other neutral oil
-
1
pound plum tomatoes, whole
Directions
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01In a 12-inch skillet over medium-high, heat the oil until barely smoking. Add the tomatoes, onion and garlic, then cook, occasionally turning the vegetables, until deeply charred in spots, about 5 minutes; if the garlic is done before the tomatoes and onion, remove the cloves from the skillet.
Reviews
October 17, 2022
Delicious
I tweeked the recipe a bit, not a fan of eggs so I substitued the center egg with mozzarela pearls. They are now a family favorite!
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So incredibly good! This was the best albóndigas recipe I've found. The sauce was sweet with just a little heat. Perfect served on basmati rice.