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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the Albondigas:. | 2. Combine all the ingredients in a bowl and mix well. Make balls the size of a golf ball with your hand and set aside. | 3. For the sauce:. | 4. Boil the tomatoes until the skin starts to peel off. | 5. Blend the tomatoes with the rest of the ingredients, except the bayleaf, the water and the oil. | 6. Heat the oil in a deep pot. When it's ready, pour the tomato mixture into the pan and cook for 1 minute. | 7. Add the two cups of water, the meatballs, and the bayleaf and boil for 3 more minutes. | 8. Lower the heat, and simmer until the meatballs are cooked. | 9. **It's very important that the beef you use is extra lean, as this dish might turn out to be very greasy if you don't. | 10. **Add an extra cup of water and adjust the salt and pepper if you like your Albodingas less thick. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1		ground lean	530.4012	0.0	104.5842	12.1947
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
egg	1			71.5	0.36	6.28	4.755
breadcrumb	1/4	cup		-	-	-	-
herb	1/2	teaspoon	dried	-	-	-	-
mint leaf	1/2	teaspoon	chopped	-	-	-	-
salt pepper				-	-	-	-
sunflower oil	1	tablespoon		120.22399999999999	0.0	0.0	13.6
tomato	4			131.04	28.3192	6.4064	1.456
onion	1/2			32.0	7.472	0.88	0.08
garlic clove	2			-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
bay leaf	1			-	-	-	-
chipotle chile	3			-	-	-	-
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.