Simple, tasty, and filling, these Albóndigas Estofadas will quickly become a regular addition to your dinner lineup. I’ve talked a lot about Sunday dinners at my mamita’s house, where the entire family would gather and enjoy an amazing Colombian feast! However, before I left Colombia, I would often go to mamita’s for lunch alone or with my sister. If Mamita happened to be making something she knew we’d like, she would call and invite us over. One of my favorite dishes that she made was Albóndigas Estofadas al Tomate (Meatball and Tomato Stew).
Incredibly soft meatballs, potatoes and carrots, all swimming in a perfectly smooth and rich tomato sauce. Absolutely delicious! I serve Albóndigas Estofadas with rice, without exception. You can’t have this stew without the rice to soak-up the flavorful tomato sauce!
Buen provecho!
Ingredients:
(4-6 Servings)
Meatballs:
½ pound of ground pork
½ pound of ground beef
1 beaten egg
1 cup of aliños sauce (see recipe here)
Salt and pepper
¼ warm water
1/2 cup masarepa or precooked cornmeal
Stew:
1/2 cup of aliños sauce (recipe here)
2 large carrots, slice crosswise
Salt and pepper to taste
4 cups beef stock
1 cup tomato sauce
¼ teaspoon cumin powder
2 large potatoes, peeled and cut into small chunks
Directions
- In a large bowl, combine the beef, pork, egg, aliños, salt, cornmeal and water. Knead with your hands until well mixed.
- Shape the mixture into 12 small meatballs, set them on a plate.
- Add the tomato sauce, beef stock, salt, pepper, cumin powder and bring to a boil, then add the meatballs. Reduce the heat to medium low, cover and let it cook for 40 minutes.
- Add the potatoes and carrots. Cover and cook for an additional 30 minutes or until the potatoes and carrots are tender. Serve with white rice.
Related Posts
Comments
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
karen says
I just recently found this website and it has become my favorite! I look forward to getting the recipes in my inbox so I can drool. I never knew how beautiful Columbian food is. Thank you.
Erica Dinho says
Thank you,Karen!
Juliana says
I love meatballs using ground port and beef…yours look delicious Erica…great meal!
Have a great week 🙂
Angie@Angie's Recipes says
It looks saucy and very tasty!
Rafael says
Hola, una pregunta. Que me recomiendas usar en vez de huevo para las albóndigas. Mi esposa no puede comer huevo. Gracias.
Evelyne@cheapethniceatz says
My mom made similar meatballs but the sauce was terribly boring, especially compare to yours with aliños sauce, looks wonderful
grace says
your meatballs sound perfect! this stew is perfect for what’s shaping up to be a very cool fall!
Rocio says
Hola. Que feliz de encontrar tu blog. No soy buena cocinera pero esta clase de recetas me animan a intentar. Extranio mucho la comida colombiana.
Donde vivo en UK es dificil conseguir algunos ingredients. Que puedo usar en lugar de masarepa. tomato sause es ketchup? pa el alinio con que puedo reemplazar el sason Goya?
Gracias
Erica Dinho says
Puedes hacer tu prio sazón con esta receta: https://www.mycolombianrecipes.com/homemade-powdered-seasoning
La salsa de tomate la venden enlatada.
La masarepa es dificil de reemplazar, pero dependiendo de la receta puedes utilizar maíz y cocinarlo para hacer la masa.https://www.mycolombianrecipes.com/arepas-de-maiz-peto-colombian-hominy-corn-arepas
Andrea says
Can you use only ground chicken?
Natalia says
I made this for my family, they were absolutely delicious, I skipped on the cup of water for the meat balls, I didn’t think it was necessary. My whole American family loved it. I love feeding them the food I was brought up with. Makes me happy and helps me not forget my roots.