Typically, shredded beef is served in the Pabellon Criollo, Venezuelan’s national dish. However, Maria substituted the shredded beef with beef meatballs.
Maria made giant beef meatballs, almost the size of golf ball. These Carne Albondigas is great and it can be served with spaghetti or in a sub too.
- 1 kilogram ground beef
- 2 onions, chopped
- 1 red pepper, finely diced
- 2 eggs
- 1 large can crushed tomatoes
- 3/4 cup breadcrumbs, more or less
- 2 cloves garlic, minced
- 2 bay leaves
- salt and pepper to taste
- Worcestershire sauce to taste, optional
- 1 carrot, finely grated
- 1 or 2 beef bouillon, optional
- 1 to 2 teaspoons sugar
- oil for frying
Prep time: 30 minutes; Cook time: 40 minutes; Serve 8 to 10
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I have always wondered what goes into albondigas. I knew the word meant “meatball” and they taste good, but did not know the specific ingredients. No doubt there are variations, but this looks like a standard meatball plus red pepper. It’s always good to get more vegetables in there!
The sauce with all the carrots is something I haven’t seen and will try.
Funny that a golf ball size meatball is giant! In New Jersey, which has a lot of Italian food everywhere, the meatballs you get are about baseball size. I don’t go smaller than golf ball size because it takes too much time to make them all. I usually make 4 or 5 pounds worth at a time and freeze them in bags after cooking to a pink stage.
You can bake meatballs, too, and they taste the same. I use a cookie rack on a cookie sheet so the fat drains off.
I just tried using the meatballs with pasta and they are great in that use.They are more tangy then regular meatballs.
i liked it all but the carrot fact i took it out and it tasted better