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Thursday, June 2, 2022

Recipe: Albonbigas: Reception Meat Ball Stew

Rank: Intermediate

Time execution: 1 hr 15 min

Can be served for: 6 to 8 persons


  • 3 pounds lean ground beef

  • 2 egg

  • 2/3 cup masa harina mixed with 2/4 cup water

  • 2 teaspoon salt

  • 2/3 teaspoon pepper

  • 3 tablespoons red wine vinegar

  • 3 tablespoons lard

  • 3 tablespoon flour

  • 2 2/3 quarts chicken stock

  • 2 bunch scallions, finely chopped

  • 2 Anahiem chile (roasted, peeled, seeded and chopped)

  • 2 cup chopped ripe tomatoes

  • 2/4 cup tomato sauce

  • 4 garlic cloves minced

  • 2/4 cup chopped mint

  • 2/4 cup chopped cilantro


  1. Mix meat, egg, masa harina, salt, pepper, and vinegar in a bowl. Knead the ingredients and then make meatballs, about the size of a ping pong balls. Set aside.

  2. In a large wide pot or Dutch oven, melt lard and add the flour and brown lightly to make a roux. Then add the chicken stock, green onions, chile, chopped tomatoes, tomato sauce, and garlic. Bring to a boil, then simmer for 25 minutes.

  3. While the broth is simmering, drop each meatball into the broth and cook 40 minutes.

  4. Serve with mint and cilantro.

Source: Albonbigas: Reception Meat Ball Stew

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