Albondigas simply means “meatballs” in Spanish. As a meal it’s a pork and beef meatball steamed and then lightly sauteed and served in a carrot or tomato soup depending on season.
After celebrating our friend’s birthday at Dona Tomas in Oakland (who have an absolutely fabulous hand-squeezed Margarita Reina), Jennifer picked up their cookbook which included a great picture of these little monsters. We both love mexican food so we decided to give them a shot and get our meat quota for the day. Mmmmm… meat.
Preparation wasn’t particularly difficult although a bit lengthy. The soup and meatballs are prepared separately. I think we could season the meat a bit better – we should have taken a little bit of the combined meat mixture and pan-seared it so we could taste it before forming the almost-baseball-sized meatballs. The only real problem is that the proportions of soup to meat were off and we have a lot of leftover meatballs!
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Nathan Dintenfass said:
on August 2, 2006 at 8:33 pm
And the soup is your favorite color!
brian said:
on August 2, 2006 at 9:02 pm
Haha, I missed that! I did ask why it turned out orange because it was made from heirloom tomatoes. Turns out you throw a little cream in at the end to thicken it up so the white+reddish color makes it… orange.
Steve said:
on August 14, 2006 at 11:52 am
Looks tasty!