Cuban Fried Albóndigas: A Delicious Twist on a Classic
Craving a hearty and flavorful meal? Look no further than Cuban Fried Albondigas! These savory, deep-fried meatballs are a vibrant twist on the traditional Cuban Albóndigas dish, normally simmered in a rich sofrito sauce.
What are Albóndigas?
The Spanish word for meatballs is albondigas. Albóndigas are delectable meatballs found throughout Latin America and Spain. While variations exist, they typically consist of ground meat, aromatics, and binding agents. Cuban Albóndigas differ from their Mexican counterparts by being larger and excluding rice in the meatball mixture itself.
Traditionally, they are served in soup. A broth-based soup loaded with vegetables. Some recipes have potatoes some do not. Most of the recipes found online are also traditionally Mexican. It is really hard to find a Cuban recipe unless you specify. Please, don’t get me wrong, I love albondigas soup too. However, today…….
I’m going to show you how to make Cuban albóndigas.
Traditional Albóndigas vs. Cuban Fried Albóndigas
While traditional albóndigas are undoubtedly delicious in their own right, Cuban Fried Albóndigas take things up a notch by introducing a whole new level of flavor and texture. Whereas they are still like a meatball, there are some similarities and some differences. The key difference lies in the ingredients used and the cooking method employed. They are similar in containing ground beef, eggs, and crackers or bread crumbs. They are noticeably different by their size. Cuban albóndigas are much bigger. Many Mexican recipes add rice to the meat mixture. Cuban albóndigas are served with rice. Mexican albóndigas are made in a broth for soup. Cuban albóndigas are traditionally simmered in a tomato-based sauce. You can find the traditional recipe here.
This recipe takes a delicious shortcut! We’ll forego the traditional simmered sofrito sauce and fry up these albóndigas for a lightning-fast version. Simply mix the ingredients, scoop the mixture into balls using an ice cream scooper, fry them until golden, and dinner is served! Pair them with white rice, avocado salad, and maduros (sweet plantains) for a complete and satisfying meal.
Ingredients for Cuban Fried Albóndigas
Ready to unlock the irresistible flavors of Cuban Fried Albóndigas in your own kitchen? All you need is the following pantry ingredients to get started:
Ground Beef: The base of any good meatball, ground beef provides the hearty foundation for Cuban Fried Albóndigas. Opt for high-quality meat with a lean fat content. For the most flavorful and juicy meatballs, choose a meat to fat ratio of 90/10 or 85/15.
Breadcrumbs: Breadcrumbs help bind the meat mixture together and add a nice texture to the meatballs. You can use plain breadcrumbs or seasoned ones for an extra flavor boost.
Spices: Cuban Fried Albondigas are seasoned with a flavorful mix of spices, including cumin, garlic, Sazon, and salt. These spices add depth and complexity to the meatballs, elevating their taste to new heights.
Fresh Herbs and Vegetables: Finely chopped fresh herbs like cilantro, along with fresh garlic, diced onions and bell peppers, contribute freshness and flavor to the meatballs.
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Cuban Fried Albóndigas (Cuban Meatballs)
Description
Savory ground beef meatballs bursting with garlic, peppers, and onions get a crispy fried finish. Bread crumbs ensure a tender interior, while a hint of beef broth adds depth of flavor.
Ingredients
Instructions
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Put ground beef in a large mixing bowl and add in bread crumbs and beaten egg. Using your hands mix in thoroughly. Next pour in beef broth, also using your hands to mix in.
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Cut onions and peppers into a small dice. The smaller the better because they will "disappear" into the meat when cooking. Smash or mince fresh garlic. Finely chop the cilantro. Using your hands mix vegetables into ground beef.
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Add Goya Sazon, cumin, garlic powder, salt, and pepper. Mix into ground beef mixture thoroughly.
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Scoop ice cream sized balls and place them on a cookie sheet.
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Heat some oil in a dutch oven or pot of your choice. Make sure the oil is at least 1" deep. Heat oil to 300 degrees. Note* - If the oil is too hot the albondigas will over cook on the outside and still be raw on the inside. When the oil is ready, fry albondigas for 15 minutes until done on the inside and golden brown on the outside. Fry in batches so they are not crowded. Drain on a paper towels. Serve with white rice.
