Albondigas y arroz (meatballs and rice)

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Serves: 4-6
Prep Time:
Cook Time:


1 pound ground beef
1 pound ground pork
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3 lg raw eggs
1 cup bread crumbs
2 to 3 hardboiled eggs, chopped
1 cup fresh mint leaves (yerba buena)
3 to 5 cloves garlic
5 whole cloves (1/4 tsp ground)
10 whole peppercorns (1/2 tsp ground)
1/2 tsp salt
good pinch of cumin seeds (1/4 tsp ground)
15 or so roma tomatoes
4 cloves garlic
1 to 2 tsp cumin seeds (or ground cumin)
10 whole peppercorns
5 whole cloves
1 tsp salt
1/4 to 1/2 cup canned chipoltles in adobo (san marcos brand if you can get it)
3 bay leaves
1 1/2 cups uncooked rice
2 to 4 Tbsp canola oil
4 to 5 roma tomatoes
2 cloves garlic
1/2 tsp salt
water (approx 2 to 2 1/2 cups)

The Cook

Torrey Moseley Recipe
Well Seasoned
Dallas, TX (pop. 1.2M)
Member Since Jul 2011
Torrey's notes for this recipe:
My friend Adrianna was over again last night. She taught me how to make traditional Mexican albondigas (meatballs). We served them up with tomato rice in a luscious tomato sauce. All made from scratch of course!
Make it Your Way...

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For meatballs:
1. Grind garlic, mint, cloves, peppercorns, salt and cumin in molcajete to form liquidy paste. If you don't have a molcajete...use a food processor.
2. Place meats in large bowl. Add liquefied herb mixture, raw eggs and bread crumbs. Mix well (come on, use your hands).
3. Grab handful of meat mixture (a little smaller than a baseball). Flatten in hand.
4. Place small amount of chopped hard-boiled egg in center and form ball around chopped egg so that it's in the middle.
5. Slightly brown meatballs in pan with canola oil. Do NOT cook through. They will cook through later when they're in the sauce.
For Sauce:

1. In large pot, boil whole tomatoes until skin breaks. Let cool a little and peel off skins.
2. Save out 4 to 5 tomatoes for rice.
3. Remove seeds from chipoltles.
4. Place remaining tomatoes in blender with garlic, cumin, cloves, pepper, salt and chipoltles. Blend until smooth.
5. Pour sauce in large pot. Add bay leaves. Gently place meatballs in sauce making sure all meatballs are covered.
6. Bring to boil on stove, then reduce heat and simmer for about 20 minutes.
NOTE: May OMIT chipoltles if you want it less spicy.
For Rice:
1. Place rice in skillet with canola oil. Cook over medium-high heat, stirring, until rice is slightly toasted but not brown.
2. In blender, blend boiled/skinned tomatoes, water, garlic and salt until smooth.
3. Pour over rice in skillet and stir. Bring to boil then cover and reduce heat. Cover and simmer for 20 minutes until rice is tender. Do NOT stir during cooking process.
Plate up rice with a few meatballs, pour sauce over meatballs.

About this Recipe

Hashtags: #rice, #meatball

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user Torrey Moseley Torrey - Jul 31, 2011
I shared a photo of this recipe. View photo
user Vanessa "Nikita" Milare Kitkat777 - Jul 31, 2011
Vanessa "Nikita" Milare [Kitkat777] has shared this recipe with discussion groups:
101 Ways to Use Ground Beef
Easy Recipes for Caregivers
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user Brandi Kirkpatrick IdGirl25 - Aug 1, 2011
Brandi Reil [IdGirl25] has shared this recipe with discussion group:
I NEED a Picture to Cook!!!
user Deanne Corona dililly - Sep 7, 2011
Well I found something to make for dinner tonight, but being diabetic,
I have to change a few things around...this sounds so tasty...
user Sheryl Faulkner athestove - Sep 7, 2011
Torrey, this sounds delicious!Looking forward to trying it! I have a ? about your mocajete. I have always wanted to buy one-do you need to 'season' it before using it? I was thinking a little oil to season it, and I assume just rinsing with water, to clean - no soap - sorta like a cast iron pan or anything 'clay-ish? I tried to ask at a local Mex. grocery, but alas, my Spanish leaves much to be desired...:(

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