Albóndigas Estofadas al Tomate (Meatball and Tomato Stew)
Simple, tasty, and filling, these Albóndigas Estofadas will quickly become a regular addition to your dinner lineup. I've talked a lot about Sunday dinners at my mamita's house, where the entire family would gather and enjoy an amazing Colombian feast! However, before I left Colombia, I would often go to mamita's for lunch alone or
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ½ pound of ground pork
- ½ pound of ground beef
- 1 beaten egg
- 1 cup of aliños sauce (see recipe here)
- Salt and pepper
- ¼ warm water
- 1/2 cup masarepa or precooked cornmeal
- 1/2 cup of aliños sauce (recipe here)
- 2 large carrots (slice crosswise)
- Salt and pepper to taste
- 4 cups beef stock
- 1 cup tomato sauce
- ¼ teaspoon cumin powder
- 2 large potatoes (peeled and cut into small chunks)
Instructions
- 1
In a large bowl, combine the beef, pork, egg, aliños, salt, cornmeal and water. Knead with your hands until well mixed.
- 2
Shape the mixture into 12 small meatballs, set them on a plate.
- 3
Add the tomato sauce, beef stock, salt, pepper, cumin powder and bring to a boil, then add the meatballs. Reduce the heat to medium low, cover and let it cook for 40 minutes.
- 4
Add the potatoes and carrots. Cover and cook for an additional 30 minutes or until the potatoes and carrots are tender. Serve with white rice.