28OuncesDiced tomatoes (canned)or 8 fresh roma tomatoes
3Ounceschipotles in adobo3 of the peppers (with or without the adobo sauce)
2Cupschicken brothmade with chicken bouillon
2bay leaves
3-4yerba buena leavescan use mint leaves
For the Meatballs
2Mediumeggs
½onionQuartered or into eights
2Clovesgarlicoptional
1.25Poundsground chuck
1.25Poundsground pork
1Cupuncooked rice
1tspsalt
8hard boiled eggssliced into quarters
For the Rice/Vegetables (not low carb)
1cupcooked white rice
1 ½cupswater or chicken broth
Salt and pepper to taste
10Ouncesfrozen mixed vegetables
Handful of fresh cilantrooptional
Instructions
Add the quartered onion, the garlic cloves the canned tomatoes and the chipotles to a blender and puree until smooth. Add the puree to a large pot or dutch oven.To the pot add the chicken broth, bay leaves and yerba buena leaves. Stir it all together and cook over medium heat while you get the meatballs ready
Rinse the blender and add the remaining 1/2 onion (quartered), the 2 eggs and the garlic. Puree and set aside.In a very large bowl, add the ground beef, ground pork and the uncooked rice. Mix together thoroughly with your hands.Add the onion/egg puree to the meat and combine it all together with your hands.
2 Medium eggs, 1/2 onion, 2 Cloves garlic, 1.25 Pounds ground chuck, 1.25 Pounds ground pork, 1 Cup uncooked rice, 1 tsp salt
Lightly wet the palms of your hands. You will need about 1/3 cup of the beef mixture flattened slightly in the palm of your hand. Place a quarter piece of hard boiled egg in the center. Carefully mold the meat around the egg to cover completely and make round.Add the stuffed meatballs to the simmering sauce on the stove. Lower them in gently with a spoon so they do not fall apart.Cook the meatballs in the sauce over medium-low heat (simmering heat) for 20-30 minutes. Taste sauce for salt and add if needed.
8 hard boiled eggs
If making the side dish of rice and vegetables, sear the rice first in a hot pot. Then ad the liquid (water and/or bouillon) and bring to a low boil. Turn down heat to a simmer, add the frozen vegetables and cover. Cook for about 20 minutes or until liquid is absorbed.
1 cup cooked white rice, 1 1/2 cups water or chicken broth, Salt and pepper to taste, 10 Ounces frozen mixed vegetables
Add some fresh cilantro and serve two albondigas per plate (or bowl) with plenty of sauce. If you are serving others not on a low carb lifestyle, serve with a side of rice and some fresh corn tortillas.For low carb plating, serve the albondigas with a side of sliced avocados and some fresh cilantro.Hibiscus tea is a refreshing drink to have with this comfort food.
Handful of fresh cilantro
Notes
**NOTE: The nutrition analysis is for the meatballs and does not include the additional cooked rice and vegetables that make up the whole dinner.