Albondigas – Cuban Meatballs

Name: Albondigas – Cuban Meatballs
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4-6 serving(s)
Ingredients: 2 eggs; 1 cup cracker crumb (Try Cuban, or Club Crackers. You can also buy prepared crumbs); 1/4 cup milk; 1 1/2 lbs ground beef; 1 teaspoon dry mustard; 1 1/2 teaspoons cumin; 1 teaspoon salt; 1/2 teaspoon pepper; 1 small onion, chopped fine; 1/2 cup green onion, chopped fine; flour (for rolling meatballs in); 2 tablespoons olive oil (for frying meatballs); 1 medium onion, chopped; 1/2 green pepper, chopped; 4 garlic cloves, mashed; 1/3 cup ketchup; 1 tablespoon white vinegar; 1 tablespoon brown sugar; 1 teaspoon salt; 15 ounces tomato sauce

Submitted by diner524

"This is a recipe "By Three Guys From Miami Cook Cuban" that I adapted a tiny bit. Here is what they state: "Giant Cuban meatballs that put many Italian meatballs to shame!" I can't wait to try this version of meatballs, sounds delicious!! I am posting this for ZWT 9, so untried by me at this time."

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Ready In:: 1hr
Ingredients:: 20
Serves:: 4-6

ingredients

2 eggs
1 cup cracker crumb (Try Cuban, or Club Crackers. You can also buy prepared crumbs)
¹⁄₄ cup milk
1 ¹⁄₂ lbs ground beef
1 teaspoon dry mustard
1 ¹⁄₂ teaspoons cumin
1 teaspoon salt
¹⁄₂ teaspoon pepper
1 small onion, chopped fine
¹⁄₂ cup green onion, chopped fine
flour (for rolling meatballs in)
2 tablespoons olive oil (for frying meatballs)
SAUCE
1 medium onion, chopped
¹⁄₂ green pepper, chopped
4 garlic cloves, mashed
¹⁄₃ cup ketchup
1 tablespoon white vinegar
1 tablespoon brown sugar
1 teaspoon salt
15 ounces tomato sauce

directions

In a large bowl, mix eggs, cracker crumbs, and milk together. Blend in the ground beef and all remaining ingredients.
Form mixture into large balls(6-8). Roll in flour to lightly coat and sauté in olive oil until cooked through, remove and set a side while making the sauce in the same pan.
To make sauce, sauté onion and green pepper in the remaining olive oil(add a tablespoon more if necessary) until translucent. Add mashed garlic during the last minute or two of frying. Drain thoroughly. Add remaining ingredients and mix well. Now add the meatballs back into the pan and bring to a boil. Reduce heat and simmer on low for about 30 minutes.

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Reviews

These made for several wonderful meals - first when I served it with a pea soup from Scandinavia and then for lunch today and also for tomorrow. This recipe makes several albondigas and they are filling. Great flavor!!

Member 610488

RECIPE SUBMITTED BY

diner524

Trinity, 48

I am a stay at home mom of two children, although, both now are in college. I am a retired Occupational Therapist. I received my degree from the Ohio State University and am a huge fan of the Ohio State Buckeyes. <a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=BRITTANY08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/BRITTANY08XMAS.jpg border=0 alt=Photobucket /></a> <a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=DEREK08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/DEREK08XMAS.jpg border=0 alt=Photobucket /></a> I have so many cook books that it is hard to pick one as my favorite, but would say I have used the Betty Crocker Cookbook the most since getting married for basic recipes. I love to cook and try new recipes, but prefer simple and quick recipes. I don't like to cook things that require going to specialized grocery stores. I subscribe to several cooking magazines, that usually, require everyday on-hand ingredients. I am not very fond of most seafood, but do enjoy lobster, grilled shrimp and chilean sea bass. I won't cook anything with rosemary or curry, as I really don't like either herbs' flavor. 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