Tex-Mex Albondigas Recipe

Name: Tex-Mex Albondigas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons extra virgin olive oil, divided; 1 small red onions or 1 small yellow onion, very finely chopped; 2 cloves garlic, finely chopped; 1 teaspoon ground cumin; 1 teaspoon fresh oregano; 1 teaspoon ground coriander; 2 pinches ground cinnamon; salt and ground black pepper; 1 egg; ¼ cup cream or ¼ cup half-and-half; 1 slice bread or ⅓ cup plain breadcrumbs; 34 lb ground sirloin; 12 lb chorizo sausage, casing removed; 1 large onion, chopped; 2 medium carrots, chopped; 2 jalapenos, seeded and chopped; 1 (28 ounce) canfire-roasted tomatoes; 1 quart chicken stock; 1 tablespoon chili powder; 1 lime, for garnish; ¼ cup chopped fresh cilantro, for garnish; 2 scallions, thinly sliced, for garnish; ½ cup sour cream, for garnish; handful tortilla chips, crushed

Servings: persons

5 tablespoons extra virgin olive oil, divided
1 small red onions or 1 small yellow onion, very finely chopped
2 cloves garlic, finely chopped
1 teaspoon ground cumin
1 teaspoon fresh oregano
1 teaspoon ground coriander
2 pinches ground cinnamon
salt and ground black pepper
1 egg
¼ cup cream or ¼ cup half-and-half
1 slice bread or ⅓ cup plain breadcrumbs
34 lb ground sirloin
12 lb chorizo sausage, casing removed
1 large onion, chopped
2 medium carrots, chopped
2 jalapenos, seeded and chopped
1 (28 ounce) canfire-roasted tomatoes
1 quart chicken stock
1 tablespoon chili powder
1 lime, for garnish
¼ cup chopped fresh cilantro, for garnish
2 scallions, thinly sliced, for garnish
½ cup sour cream, for garnish
handful tortilla chips, crushed

1
.Place a small skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons.
2
Add the red onion, garlic, cumin, oregano, coriander, cinnamon, some salt and pepper to the pan and cook until the veggies are tender and spices are aromatic, 3-4 minutes.
3
Remove the skillet from the heat and let the veggies cool.
4
In a large mixing bowl, beat the egg with the cream.
5
Tear up the piece of bread and add it or the breadcrumbs to the egg.
6
Let soak until the bread is saturated, about 1 minute.
7
Add the cooled veggies to the bowl along with the sirloin, chorizo, some salt and pepper.
8
Combine the mixture with your hands and form into 1-inch balls.
9
For the sauce, place a large pot over medium-high heat with 3 tablespoons EVOO, about 3 turns of the pan.
10
Add the chopped onion, carrots and jalapeAos to the pan, and cook until tender, 5-6 minutes.
11
Transfer the mixture to a food processor and puree with the tomatoes.
12
Return the mixture to the pot and add the chicken stock and chili powder.
13
Bring up to a bubble and add in the meatballs.
14
Reduce the heat to medium and simmer until the meatballs are cooked through, about 10 minutes.
15
Serve the soup garnished with the lime juice, some cilantro, scallions, sour cream and crushed tortilla chips.

563

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 5 tablespoons extra virgin olive oil, divided, 1 small red onions or 1 small yellow onion, very finely chopped, 2 cloves garlic, finely chopped, 1 teaspoon ground cumin, and more.

Yes, Tex-Mex Albondigas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tex-Mex Albondigas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions