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Slow   Cooker Meatball Stew

Estofado de Albóndigas (Slow-Cooker Meatball Stew)

Erica Dinho
5 from 18 votes

Ingredients
 

  • 1 pound ground pork
  • 1 pound ground beef
  • 2 large eggs beaten
  • ½ teaspoon ground cumin
  • cup masarepa
  • 2 garlic cloves minced
  • ½ grated onion
  • 1 scallion finely chopped
  • ½ cup red bell pepper finely chopped
  • Salt and pepper
  • 1 cup alinos sauce
  • Salt and pepper
  • 4 cups beef stock
  • 1 cup tomato sauce
  • ½ teaspoon cumin powder
  • ¼ teaspoon achiote or sazon Goya with azafran
  • 2 large potatoes peeled and cut into small chunks
  • 2 large carrots slice crosswise
  • ¼ cup fresh cilantro

Instructions
 

  • Place the ground beef and pork in a large bowl. Add onions, garlic, scallion, red bell pepper, masarepa, eggs, cumin, salt and pepper. Mix well using your hands.
  • Form the meatballs and add them to the slow cooker along with the remaining stew ingredients. Mix everything together carefully so as to not break up the meatballs.
  • Cook on low 7-8 hours or on high 3-4 hours. Serve with white rice and avocado on the side.
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