Sudado de Albóndigas (Meatball Stew)
Ingredients
Meatballs
- ½ pound ground pork
- ½ pound ground beef
- 4 tablespoons aliños
- ½ teaspoon salt
- ½ cup white 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.
Nutrition
Calories: 458kcalCarbohydrates: 24gProtein: 22gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 89mgSodium: 840mgPotassium: 778mgFiber: 2gSugar: 5gVitamin A: 22IUVitamin C: 22mgCalcium: 41mgIron: 3mg
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