This delicious Albondigón is a traditional Colombian dish. I grew up watching my grandmother and my mom rolling this meatloaf at least once a week. They use to roll the meatloaf in a large piece of fabric, tie the ends and cook it in a pot with water and vegetables. I just baked mine to make a little change.
Albondigón can be served hot or cold, either as a snack or as a part of a main meal and it makes great picnic food.
1 Pound ground beef
1 Pound ground pork
¾ cup finely chopped onions
2 tablespoons chopped scallions
2 garlic cloves, minced
1 cup bread crumbs
2 large eggs, whisked
1 tablespoons mustard
¼ cup chopped fresh parsley
½ teaspoon salt
¼ teaspoon ground pepper
½ teaspoon ground cumin
3 cooked eggs
1 small red pepper, cut into thin strips
1 small carrot, cooked and cut into thin strips
1. Adjust the oven rack to the middle position and heat the oven to 350° F.
2. In a large bowl mix the ground beef, ground pork, onions, scallions, garlic, bread crumbs, mustard, whisked eggs, parsley, salt, ground cumin and pepper, mix well until combined.
3. Place a large piece of plastic on the kitchen counter and place the meat mixture on top. Flatten into a pattie and place the red pepper strips, the carrots and cooked eggs in the center of the pattie.
4. Star rolling the meat mixture to enclose the eggs and vegetables completely. The plastic will help to tie the meatloaf.
5. Spray a cooking sheet and take the plastic off the meatloaf. Place the meatloaf on the cooking sheet and cook in the oven for about 40 minutes.
6. Let it cool and serve.