Albondigas Stew

Name: Albondigas Stew
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 4-6 serving(s)
Ingredients: 1/3 cup uncooked white rice; 1 lb ground beef; 1 slice bread, processed into crumbs; 2 tablespoons chopped cilantro, divided use; 4 teaspoons chopped mint leaves, divided use; 1 egg, whisked; 1 teaspoon salt; 1 teaspoon cumin, divided use; 1/2 teaspoon black pepper, divided use; 1 pinch red pepper flakes; 2 -3 tablespoons canola oil; 1 onion, finely chopped; 3 carrots, peeled and diced; 2 celery ribs, diced; 3 garlic cloves, minced; 3 ounces tomato paste; 1 chipotle pepper, minced; 1 1/2 tablespoons adobo sauce; 1/4 teaspoon smoked paprika; 2 potatoes, peeled and diced; 4 cups beef stock; 1 small yellow squash, diced; 1/2 cup frozen peas, thawed; 2 teaspoons lime juice; 1/4 cup Cotija cheese, for garnish

Submitted by Princess Tomato

"http://thecozyapron.com/sweet-simple-bonding-over-spicy-albondigas-stew/"

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Ready In:: 1hr 45mins
Ingredients:: 25
Serves:: 4-6

ingredients

¹⁄₃ cup uncooked white rice
1 lb ground beef
1 slice bread, processed into crumbs
2 tablespoons chopped cilantro, divided use
4 teaspoons chopped mint leaves, divided use
1 egg, whisked
1 teaspoon salt
1 teaspoon cumin, divided use
¹⁄₂ teaspoon black pepper, divided use
1 pinch red pepper flakes
2 -3 tablespoons canola oil
1 onion, finely chopped
3 carrots, peeled and diced
2 celery ribs, diced
3 garlic cloves, minced
3 ounces tomato paste
1 chipotle pepper, minced
1 ¹⁄₂ tablespoons adobo sauce
¹⁄₄ teaspoon smoked paprika
2 potatoes, peeled and diced
4 cups beef stock
1 small yellow squash, diced
¹⁄₂ cup frozen peas, thawed
2 teaspoons lime juice
¹⁄₄ cup Cotija cheese, for garnish

directions

Put the beef in a large bowl and mix in the rice, bread crumbs, 2 T of the mint, 1 T of the cilantro, and the egg.
Mix in the salt, 1/4 tsp of the black pepper, 1/4 tsp of the cumin, and the pinch of red pepper flakes.
Roll into meatballs and chill for 40 minutes.
Heat the oil in a soup pot over medium-high heat.
Once the oil is hot, saute the carrots, onions, and celery for 3-4 minutes until softened.
Add the garlic and saute for a few minutes, then add the tomato paste. Stir and allow to cook for 1-2 more minutes.
Add the chipotle pepper and adobo sauce, stirring to combine. Add the remaining black pepper, remaining cumin, and the smoked paprika. Stir to combine.
Add in the diced russet potatoes and stir to incorporate those, then add in the hot beef stock, and once again, stir.
Once the stew begins to simmer, slowly begin adding the meatballs in a few at a time, and very gently stir to distribute/move them, taking care not to break them up.
Once all the meatballs are added in, allow the stew to gently simmer, covered, for about 30 minutes, occasionally stirring very gently.
After the 30 minutes, add in the diced squash, and continue to cook for additional 5 minutes, or until the squash, potatoes and meatballs are completely tender.
To finish the stew, add in the peas, the lime juice and the remaining 2 teaspoons chopped mint and 1 tablespoon chopped cilantro, and stir to combine.
Top with cheese, chopped cilantro, or tortilla chips as desired.