I’m dreaming of albondigas this week. I haven’t made them for a while and the last time they were made in my house my son made them for a school project. I seriously need to bust out the masarepa and make those soon! Check your local bodega for masarepa, it’s different than masa. Masa is corn treated with nixatamal, masarepa is precooked corn meal that is great in quick bread like arepas. I don’t recommend using masarepa for tamales or masa for areas. I also recommend using grass fed beef for this (well for all beef recipes actually), the flavor is worth it.
Here’s our recipe:
Ingredients (About 4 servings)
- 1 pound ground beef
- 1 large egg
- ¼ cup masarepa
- 1 garlic clove, minced
- ¼ cup minced onion
- 1 scallion, chopped
- ¼ cup red bell pepper
- Salt and pepper to taste
- 2T canola oil
- 1T all purpose flour
- 2 cups beef broth
- ½ teaspoon ground cumin
- 2c hogao
- ¼ cup fresh cilantro
- Preheat oven to 375 degrees F
- Place the ground beef in a large bowl. Add onions, garlic, scallion, red bell pepper, masarepa, egg, salt and pepper. Mix well using your hands.
- Form the meatballs and place them on a sheet tray.
- Roast meatballs in oven for 12 minutes
- reduce beef broth by half
- heat canola oil over low heat, sprinkle in flour, whisking to combine
- Slowly, whisk in beef broth
- Add the hogao and cook for 10 minutes, stirring often. Return the meatballs to the sauce. Simmer until the sauce thickens slightly and the meatballs are heated through, about 15 to 20 minutes.
- Sprinkle with cilantro and serve over white rice.
Ingredients (MAKES ABOUT 2 CUPS)
- 1 cup chopped scallions
- 2 cups fresh chopped tomatoes
- 1 clove garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- Heat the oil in a saucepan, add the tomatoes, scallions, garlic, ground cumin and cook gently for 10 minutes, stirring until softened.
- Reduce the heat to low, add the salt and , cook for 10 minutes more, stirring occasionally until the sauce has thickened. Check and adjust the seasoning.