Albondigas (Traditional Cuban Meatballs)
Meatballs, loved universally, can be found around the world in places like Italy, Sweden, and in this case – Cuba. This traditional recipe for Cuban Meatballs or Albondigas, includes surprising ingredients like mustard and milk. Once fried, the meatballs are bathed in a rich tomato sauce with sugar and dry wine.
- 1.7 lb. Ground Beef
- 2 tbsp. minced Onion
- 2 tbsp. finely chopped Red or Green Bell Pepper
- ¼ cup Milk
- 1 tsp. Salt
- 1/8 tsp. Ground Pepper
- 1 tsp. Mustard
- 3 Eggs, beaten
- 1 cup Bread or Cracker Crumbs
- Oil for frying
FOR THE SAUCE
- ¼ cup Lard or Butter
- 2 cloves Garlic, minced
- 1 Onion, finely diced
- 1 Green Bell Pepper, finely diced
- 1 cup Tomato Sauce
- 1/3 cup Ketchup
- 1 tsp. Salt
- 1 tsp. granulated Sugar
- ½ cup Dry Wine
- In a large bowl, stir well to combine the beef, onion, bell pepper, milk, salt, pepper and mustard. Add the beaten eggs and the bread or cracker crumbs and stir very well.
- Shape the beef mixture into balls. Roll the balls lightly in flour.
- Heat a small amount of oil in a large frying pan and stir fry the meatballs until browned. Set aside.
- Heat the lard or butter in a medium saucepan over medium heat. Add the garlic, onion, and the bell pepper and sauté for a few minutes.
- Add the remaining sauce ingredients and stir well. Reduce the burner to low heat, carefully ladle the meatballs into the sauce, and simmer for about 30 minutes.
- Serve hot.
Adapted from Cuban Food Recipes