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
- Adjust the oven rack to the middle position and heat the oven to 350° F.
- 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.
- 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.
- Star rolling the meat mixture to enclose the eggs and vegetables completely. The plastic will help to tie the meatloaf.
- 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.
- Let it cool and serve.