Albondigas
October 1, 2022
Albondigas (ahl-BOHN-dee-gahs)
With the turn of the season and the Fall Equonix behind us, comes time for all the seasonal comfort dishes. Autumn is in the air as shorter days are approaching and the evenings grow colder but this cozy Albóndigas recipe is sure to warm you up from the inside out.
Albóndigas (pronounced Ahl-BOHN-dee-gahs) is Spanish for meatballs and originated in northern Mexico. Mexican albóndigas recipes are commonly served in a soup with vegetables in a light broth like I did below and Spanish albóndigas can be served as an appetizer or main course, sometimes in a light tomato sauce.
I normally cook Filipino dishes as Filipino food is my daughters’ favorite cuisine. However, there are a few Spanish recipes my mother taught me growing up as she is part Spanish. Ironically we didn’t make the traditional Spanish albóndigas, but this recipe that my mother made for me growing up actually evolved from a different Spanish dish Calabacita’s de Rellenas – zucchini stuffed with ground beef or cheese.
But as a working mother, my mom was an ICU nurse, she didn’t have time for laborious cooking. So like all busy moms do, thinking on the fly and taking shortcuts, she reinvented my Abuelita’s stuffed zucchini recipe as an albóndigas soup. I then in turn reinvented the dish to be Whole30 compatible and gluten free. I use my own DIY paleo Italian “breadcrumbs” and bake them instead of frying the meatballs individually.
Now you can make it your own and reinvent it by serving over rice, with a crusty baguette or just eat as is. Add tomato sauce for a more Spanish flavor profile. So hearty and satisfying!
Ingredients
| ALBONDIGAS SOUP Serves 4-5 |
|---|
| 1 – 1 1/2 lbs. organic ground beef |
| 2 eggs |
| 1/2 cup paleo breadcrumbs |
| 1 tbsp. dijon mustard |
| 2 garlic cloves, pressed |
| 1/2 – 1 tsp. salt |
| 1/2 tsp. paprika |
| 1/4 tsp. black pepper |
| 6 zucchini (or 3 zucchini, 3 yellow squash), sliced/diced thick |
| 1 large yellow onion, diced |
| 1 tbsp. olive oil |
| 1 tbsp. ghee |
| 2 cartons of beef bone broth (I used Trader Joe’s, no sugar added) |
| 1-2 tbsp. coconut aminos |
| 1 tbsp. spicy brown or Dijon mustard |
| 2-3 tbsp. of arrowroot powder |
| PALEO GLUTEN-FREE ITALIAN HERB BREADCRUMBS |
|---|
| 1/2 cup almond flour |
| 1 tsp. dried parsley |
| 1/2 tsp. Italian herbs |
| 1 tsp. onion powder |
| 1 tsp. garlic powder |
| 1/2 – 1 tsp salt |
| Large pinch of black pepper |
Methods
Method Part 1 – Albondigas…
- SEASON beef with garlic, Dijon, eggs and spices.
- COMBINE with paleo bread crumbs and mix just until incorporated.
- FORM into golf ball sized meatballs.
- ARRANGE on parchment paper leaving enough room between each meatball.
- BAKE 425o for 15-17 min.
- Set aside.
Method Part 2 – Whole Dish
- SAUTE yellow onions in olive oil and ghee for about 3-5 min.
- ADD meatballs and zucchini to the pot.
- POUR 2 cartons of Trader Joe’s Beef Bone Broth.
- ADD coconut aminos and Dijon, stir well.
- SIMMER until zucchini are partially tender.
- THICKEN gravy by adding arrowroot powder to a shot glass of cold water. Mix until dissolved and add it to the pot. Gravy with thicken instantly.
- SEASON as necessary, add more salt and pepper to taste.
- FINISH when zucchini are tender and cooked through.
- Serve over rice, cauli-rice or straight up as is.
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