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Full Online Book HomeLearning KitchenAppetizers - Mexican Meatballs (albondigas)
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Appetizers - Mexican Meatballs (albondigas) Post by :we_built_it Category :Learning Kitchen Author :Unknown Date :November 2011 Read :891

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Appetizers - Mexican Meatballs (albondigas)

1 beaten egg
3/4 cup soft bread crumbs
1/4 cup milk
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp dried oregano
1 lb. ground beef
1/2 lb. ground pork
24 pimento stuffed olives
1 (16 oz.) can tomatoes, cut up
1/2 cup water
1/4 cup chopped onion
2 tsp. instant beef bouillon
1 clove garlic, minced
1/4 tsp. dried oregano, crushed
bottled hot pepper sauce


In a bowl, combine egg, bread crumbs, milk, salt, pepper and oregano; mix well. Add beef and pork; combine thoroughly. Shape meat mixture into 24 meatballs around the 24 olives. Set aside.

In 10 inch skillet, combine undrained tomatoes, 1/2 cup water, onion, bouillon granules, garlic, 1/4 tsp. oregano, and bottled hot pepper sauce. Bring to boil; simmer uncovered for 15 minutes.

Drop meatballs into sauce, cover and simmer about 30 minutes or until 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. Serve over meatballs.

Makes 6 servings.

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