Although albóndigas (Mexican meatballs) are usually served in soup, they make a nice appetizer or main dish, too.
For soup:Form the meat mixture into 1-inch balls. Bring the chicken broth to a boil in a Dutch oven or stockpot. Gently lower the meatballs into the broth and bring to a simmer. Simmer for 15 to 20 minutes. Garnish individual servings with chopped fresh cilantro.
For an appetizer or main dish:Form the meat mixture into 2-inch balls. In a large skillet, fry the meatballs in 2 tablespoons corn oil, turning until browned on all sides. Remove meatballs from skillet and drain on paper towels. Drain grease from skillet. Return meatballs to skillet, add chili gravy, and simmer briefly until heated through.
Makes 4 servings.
Prep time: 20 minutes; Cooking time: 20 minutes; Total time: 40 minutes
Recipe editor Patricia Mitchell
Kitchen tools & ingredients you'll need: Masa HarinaTex-Mex Recipes
Dutch Ovens, Skillets, Stockpots
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