Albóndigas Estofadas al Tomate (Meatball and Tomato Stew)
Ingredients
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
- ½ cup masarepa or precooked cornmeal
Stew:
- ½ 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
Instructions
- 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.
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