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Moving into my own apartment has been a big change for me after living with friends for almost 4 years. I miss them a lot, but I like being able to cook foods my way, with ingredients I want to use - and not worry about one particular person constantly putting my food down. Even Shake N Bake wasn't right for them when I cooked it. Bleh, trash will take itself out. I made this on my final night there, and it was a big hit. They want the recipe and I gave it to them - just without my little touches that I added. You guys get all my extra notes (***), -best Zim imitation- FEEL HONORED! I love how it's a throw together recipe that sits and simmers, your kitchen will smell amazing while it cooks.
Ingredients
1lb to 1 1/2lb meatballs ***
14.5 oz petite diced tomatoes ***
4 oz can green chilies ***
1/2 cup chopped onions
32 oz broth ***
14.5 oz can corn, drained
14.5 oz can black beans, rinsed and drained
1 tsp oregano
2 tsp chili pepper
1 tsp garlic powder
2 tsp cumin
1 1/2 cup of rice ***
Directions
Add Meatballs, diced tomatoes, beef broth, onions, corn, black beans, cumin, oregano, ancho chili powder, and garlic powder.
Cook on low for 4-6 hours.
During the last hour of cooking, add the rice until tender
Serve immediately and top with your favorites - Cheese, sour cream, avocados, cilantro, fresh jalapeno, etc.
Personal Notes
Meatballs can be made from scratch or bought frozen, cooking time doesn't change but if you use fresh meatballs, sear them first.
I really like the fire roasted tomatoes if I can find them.
I used a 7oz can of green chiles as they don't add much heat but tons of flavor.
For the broth, use something that will compliment the meatballs. If you used beef/lamb then I would go with beef broth. Chicken/pork go with chicken or veggie broth. Vegetarian/Vegan use veggie broth.
You can use left over rice if you have any, but don't let it cook for an hour, maybe 15min max to re-heat it and allow to seep in the broth.
Fun fact - Albondigas means ‘meatballs’ in Spanish (Pronounced: al-bon-dee-gus, emphasis on the “al”).
Ingredients
1lb to 1 1/2lb meatballs ***
14.5 oz petite diced tomatoes ***
4 oz can green chilies ***
1/2 cup chopped onions
32 oz broth ***
14.5 oz can corn, drained
14.5 oz can black beans, rinsed and drained
1 tsp oregano
2 tsp chili pepper
1 tsp garlic powder
2 tsp cumin
1 1/2 cup of rice ***
Directions
Add Meatballs, diced tomatoes, beef broth, onions, corn, black beans, cumin, oregano, ancho chili powder, and garlic powder.
Cook on low for 4-6 hours.
During the last hour of cooking, add the rice until tender
Serve immediately and top with your favorites - Cheese, sour cream, avocados, cilantro, fresh jalapeno, etc.
Personal Notes
Meatballs can be made from scratch or bought frozen, cooking time doesn't change but if you use fresh meatballs, sear them first.
I really like the fire roasted tomatoes if I can find them.
I used a 7oz can of green chiles as they don't add much heat but tons of flavor.
For the broth, use something that will compliment the meatballs. If you used beef/lamb then I would go with beef broth. Chicken/pork go with chicken or veggie broth. Vegetarian/Vegan use veggie broth.
You can use left over rice if you have any, but don't let it cook for an hour, maybe 15min max to re-heat it and allow to seep in the broth.
Fun fact - Albondigas means ‘meatballs’ in Spanish (Pronounced: al-bon-dee-gus, emphasis on the “al”).
Category Food / Recipes / Tutorials
Species Unspecified / Any
Size 848 x 793px
File Size 235.9 kB
Comments