This sudado de albóndigas (meatballs stew) is a comforting, hearty and filling meal. It is delicious served with white rice and avocado on the side.
What is Sudado?
Sudados are hearty and rich Colombian stews made with different kind of meats, potatoes, yuca and spices.
Sudado is a very common dish in Colombian homes and every family and region has its own recipe. You can also make sudado with fish, chicken, beef or pork instead of meatballs.
My grandmother made this Sudado de Albóndigas at least once a week. When you talk about something that’s truly Colombian, there is nothing more typical than “sudado” or stew. We serve Colombian Sudados over white rice with avocado on the side.
Ingredients You'll Need
The printable recipe card with exact amounts and cooking directions is below.
Ground Meat: I like to use a mixture of ground pork and ground beef to make my meatballs.
Aliños: A Colombian sauce made with onions, spices, garlic and peppers. Here is my recipe. I always make extra and keep it in the fridge.
Masarepa: It's precooked corn meal and you can find it at a latin market or online.
Water: To make the meatball and to make the stew.
Spices: Salt and sazón with color.
Vegetables: Yuca and potatoes.
Herbs: Fresh cilantro or parsley
How to Make this Sudado?
- To make the meatballs, place all the ingredients in a largae bowl and mix well, For 6 to 8 meatballs and set aside.
- To make the stew, in a large pot, place the water, beef bouillon, meatballs, aliños, salt and sazon Goya; simmer over low heat, covered about 40 minutes.
- Add the potatoes and yuca. Then cover and cook for an additional 35 minutes, until the potatoes and yuca are tender. Check frequently and add additional water as necessary.
- Uncover, check to see if the potatoes and yuca are tender, add chopped fresh cilantro, and serve over white rice.
When I was growing up in Colombia, sudado was always on the menu every week. This dish is very easy to make and versatile. You can served it for lunch or dinner and it's even better the next day. I always served this dish with white to soak the delicious and flavorful sauce.
More Stews Recipes to Try
Sudado de Posta (Beef Round Stew)
Pusundao de Carne Serrana (Salted Beef Stew)
Sudado de Carne de Res (Beef Stew)
Sudado de Albóndigas (Meatball Stew) Recipe
Ingredients
Meatballs
- ½ pound ground pork
- ½ pound ground beef
- 4 tablespoons aliños
- ½ teaspoon salt
- ½ cup cornmeal or masarepa
- ½ warm water
Stew
- 4 cups water and more as necessary
- 1 tablet beef bouillon
- ½ tablespoon sazon goya with azafran
- 2 large white potatoes cut into four pieces each
- 4 pieces frozen yuca or cassava
- 1 teaspoon chopped cilantro
- 1 tablespoon aliños
- ½ teaspoon salt
Instructions
- To make the meatballs, place all the ingredients in a largae bowl and mix well, For 6 to 8 meatballs and set aside.
- To make the stew, in a large pot, place the water, beef bouillon, meatballs, aliños, salt and sazon Goya; simmer over low heat, covered about 40 minutes.
- Add the potatoes and yuca. Then cover and cook for an additional 35 minutes, until the potatoes and yuca are tender. Check frequently and add additional water as necessary.
- Uncover, check to see if the potatoes and yuca are tender, add chopped fresh cilantro, and serve over white rice.
Dariana PadilaPadila
Wow!i just finished making this! And its so good, lots of flavor and everything is so tender and juicy, can't wait to have it for lunch tomorrow!!
Milena
Made this one and it was delicious.
Blanca
I made this sudado yesterday for lunch and it was fantastic....I have some left for today. Delicious.
Jessica
I made this recipe tonight. Turned out delicious!! When I was cooking the stew, after 40 minutes I realized I put way too much water because it looked too soupy. I ended up putting the meatballs to cook in some olive oil to get some color and the potatoes around the rim. I also softened some carrot and put it in the stew. Very yummy!! The excess liquid was used to put over the meatballs while in the pan to keep them juicy and aswell as when I served.
Suzanne
Esta receta era fabulosa. Muchas gracias! This was truly delicious.
Diana Lopez
This sudado was a huge hit at home. I made it last week and the only thing I changed was to make a bit more meatballs to have leftovers for lunch the next day. It is delicious as is! Thanks again Erica for all your recipes.
Jorge
I made this suado de Albondigas and it was delicious.
saloua
I was looking for this recipe! thank you for this blog and I wish you the best for your family, félicitations as we say in France! merci!
Carolina
My grandmother used to make this dish all the time. This blog brings back memories of my childhood in Colombia, specially the empanadas and the perritos calientes!!! I am very excited to start cooking Colombian food !!!
Erica
Anonymous- Yo nunca le pongo huevo a las albondigas en este plato y me salen bien, pero tu esposo tiene la razon el huevo las amarra un poco.
Anonymous
Hola Erica!
Muchas gracias por la receta, todo sabia super rico, aunque se me deshicieron las albondigas y como mi esposo es quien cocina mas que yo, el me dijo que a la mezcla le debi haber agregado un huevo para que se pegaran y tambien las debi haber salteado un poquito en aceite para que se doraran por fuera.
Angelica
I made this last night....and it was INCREDIBLE. Thank you so much for posting these recipies......they remind me so such of my childhood. My daughter LOVED it. Thank you!
Anonymous
This taste like my abuelita's dish. Delicious and simple to make.Better the next day. Thank you.
Anonymous
We had this for dinner last night and my husband liked it very much. Thanks.
Ana
I made this and it was delicious. I love it. Thank you!
La Mas Linda
Oh Erica I just love your blog!!! I think youre a genius:) Have you thought about writing your own book? I think you should, youd do great! Question: are you a Gemini? 🙂
Erica
Hi la mas linda,
Thank you so much for your nice comment! I am a scorpio 🙂