1 1/2 lbs ground beef
1/2 white onion, finely chopped
3 cloves garlic, minced
1 1/2 tbsp worcestershire sauce
3/4 cup chopped tomato
Handful of chopped cilantro
1 egg
Olive oil for frying
Salsa (makes a large batch, more than what is needed for the dish)
4 roma tomatoes
1/2 white onion, chopped
1/3 green bell pepper
2 tsp worcestershire sauce
Handful of cilantro
1 clove garlic, minced
3 pickled japapeño
Serves Three Total Time: 60 minutes
For the salsa, blanch the roma tomatoes and remove skins. Then mix together all ingredients in a blender, salt to taste, and set aside.
For the albondigas, in a large mixing bowl, beat the egg and add in the beef, garlic, onion, tomato, worcestershire sauce and cilantro. Mix together thoroughly with your hands and then roll the mixture into compact balls, about the size of a ping pong ball. Add two tbsp olive oil to a large saucpan, set to medium-high heat and fry the meatballs for about five minutes on each side or until both sides are brown in color. Serve over white rice and add some of the salsa on top.
