August  7, 2010
2 Ratings
  • Serves 9 meatballs
Author Notes

al-BON-digas: spanish meatballs. Fragrant, slightly spicy. Love them. - aargersi —aargersi

Test Kitchen Notes

I found this recipe to very good and inspiring—I love the idea of wrapping the meatball around a bite of flavored rice! Simmering the meatballs in the broth helps keep them moist, and the broth itself has a simple, nice flavor. While we love spicy foods, I felt that the heat of the chipotle peppers somewhat hid the flavors of the other spices and would use less next time. Depending on what you are serving the meatballs with, you might want to double the recipe, they are good! - katyskitchen —The Editors

What You'll Need
  • 1 cup white rice
  • 1 lime
  • 1/3 cup cilantro - chopped
  • 1/2 pound ground pork
  • 1/2 pound lean ground beef
  • 1 teaspoon cumin
  • 1 teaspoon chipotle chili powder
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cinnamon
  • 1 egg - whisked
  • 2 tablespoons corn flour
  • 1 teaspoon kosher salt
  • 2 cups beef broth
  • 1 cup white wine
  • 1 chipotle pepper
  • 1 14.5 ounces can diced tomatoes
  • avocado and cilantro for garnish
  • olive oil for frying
  1. RICE - Cook the rice according to the directions - when it is done stir in the juice from the lime as well as the cilantro, and set it aside to cool.
  2. BROTH - Soften the chipotle pepper in the white wine - I do this by putting them in a pyrex measuring cup and nuking them for a minute. Get the broth and tomatoes simmering. Seed the chipotle and chop it up, add it to the broth. Add the wine too - if seeds have escaped into the wine strain them out. Let that simmer on low all the while.
  3. MEATBALLS - Mix together the pork and beef, spices, egg and corn flour. To form the meatballs - grab a small handfull of meat. Flatten it into a disk in your hand, then put a spoonfull of rice in the center of the disk. Close your hand so the meat encloses the rice then roll it into a ball. I got 9 meatballs. You are going to have leftover rice.
  4. Heat the olive oil to med-high in a very large skillet. When it's hot, add the meatballs - do not crowd them. You want them nice and brown on all sides (I know a sphere doesn't have sides - but you know what I mean - roll them around)
  5. When the meatballs are all browned, add them to the broth and simmer for 10 minutes or so, don't boil the heck out of them just simmer. You're done!
  6. Serve each bowl with meatballs and broth, and add a slice of avocado and some fresh cilantro ...
Contest Entries

See what other Food52ers are saying.

  • wanderash
  • monkeymom
  • Lori Lyn Narlock
    Lori Lyn Narlock
  • TheWimpyVegetarian
  • gingerroot

Recipe by: aargersi

Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop

20 Reviews

wanderash August 19, 2010
yummers! i am going to make these this weekend!
monkeymom August 13, 2010
This looks fabulous. I love albondigas and can't wait to try yours.
Lori L. August 11, 2010
Albarino!!! If you want a great white suggestion or Tempranillo if you want red. Both wines are made with Spanish grape varieties and just looking at the flavor profile of this recipe, I'm pretty confident both will taste great with it. I just got back from three days off the grid completely, but couldn't stop thinking about food52 and this recipe. I plan on making it this weekend and will try it with both wines and report back.
aargersi August 12, 2010
Thanks! Have never hear of Albarino and I DO love trying and learning new wines ... looking forward to your wine pairing report for sure!!!
TheWimpyVegetarian August 10, 2010
I love these and can't wait to try them! What a cool idea to roll the meatball around the rice/lime/cilantro party.
TheWimpyVegetarian August 10, 2010
Oh! and GREAT idea to include corn flour!!!
aargersi August 11, 2010
Thanks CS!! I hope you like them!
gingerroot August 10, 2010
I've been thinking about these since you posted this recipe (although have been in my own meatball-land until now) - these meatballs incorporate a great flavor combination (chipotle, cumin, coriander/cilantro) and I can't wait to try them.
Midge August 9, 2010
Definitely saving this one. Yum.
Waverly August 8, 2010
This looks fabulous - avocado, cilantro, lime and chile powder - a lovable combination!
dymnyno August 8, 2010
aargersi August 9, 2010
How about a suggested wine pairing ?? I drank white with mine ... was that naughty? :-)
aargersi August 8, 2010
Thanks all! I appreciate the nice words! Having leftovers soon :-)
Sagegreen August 8, 2010
I love the corn meal in this recipe! What great combinations. I want to make this, too. Soooo glad you are out of your time out!
Lori L. August 8, 2010
This looks unbelievably delicious. I'm heading out of town for a few days and this will be the first recipe I try when I get home. Thanks for sharing it.
littleclove August 7, 2010
This sounds so YUMMY. I'm printing it out now! Thank you.
MyCommunalTable August 7, 2010
Love this one. I will be making this.
Lizthechef August 7, 2010
In tears, remembering a friend who had lived in Mexico City, a NYC transport, fell in love with cooking in Mexico - gone now. Your recipe is absolutely spot on re flavors and cooking times/methods. Thumbs up!
lastnightsdinner August 7, 2010
Love love love these!
lapadia August 7, 2010
YUM, Love them!