Albondigas (Mexican)

Ingredients

• two pounds of beef, veal or mutton
• two mashed and skinned tomatoes
• one-half an onion, chopped fine
• one-half cupful of scalded cornmeal
• one or two eggs

Method

1. 1

   Mix meat, tomatoes, onion, cornmeal, pepper, and salt.

2. 2

   Bind with eggs, form into walnut-sized balls, roll in flour, and boil in beef broth for 15-20 minutes.

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 10. The excerpt below is the record exactly as published.

ALBONDIGAS (Mexican) — Mix together two pounds of beef, veal or mut- ton, two mashed and skinned tomatoes, one-half an onion, chopped fine, one-half cupful of scalded cornmeal, pepper and salt to taste. Bind with one or two eggs

Cook this with the app: pantry check, scaling, and the assistant.