I absolutely love meatballs and my grandmother made the best albóndigas (Colombian-Style Meatballs) I ever had. One of her secrets was to add a little piece of pork belly to the center of the meatballs, which made them incredibly moist, but I prefer to omit the pork belly for health reasons :). My sister came to visit from Colombia, so we are very excited to eat them.
Enjoy this dish!
(About 4 servings)
- ½ pound ground pork
- ½ pound ground beef
- 1 large egg
- ½ teaspoon ground cumin
- ¼ cup precooked corn meal (masarepa)
- 1 garlic clove, minced
- ¼ cup chopped onion
- 1 scallion, chopped
- ¼ cup red bell pepper
- Salt and pepper
- 2 tablespoon oil to cook to meatballs
- 2 cups hogao
- 2 cups beef broth
- 2 tablespoons all purpose flour
- ¼ cup fresh cilantro
- Place the ground beef and pork in a large bowl. Add onions, garlic, scallion, red bell pepper, masarepa, egg, salt and pepper. Mix well using your hands.
- Form the meatballs and place them on a platter.
- Place the oil in a large saucepan over medium heat. Sauté the meatballs until well-browned on all sides, about 7 minutes total. Remove the meatballs to a platter lined with paper towels.
- To make the sauce: Sprinkle in the flour and stir with a wooden spoon to dissolve into the fat. Pour in the beef broth, and stir with a wooden spoon to loosen the bits from the bottom of the pan. Simmer and stir until the liquid is reduced and a sauce starts to form. Season with salt and pepper.
- Add the hogao and cook for 10 minutes, stirring often. Return the meatballs to the sauce. Simmer until the sauce thickens slightly and the meatballs are heated through, about 15 to 20 minutes.
- Sprinkle with cilantro and serve over white rice.