Ingredients:

  • 1 pound (450g) ground beef (or turkey for a lighter option)
  • 1/2 cup (60g) white rice, uncooked
  • 1 large (50g) egg
  • 1/4 cup (25g) chopped fresh cilantro
  • 1/4 cup (40g) finely chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon (5g) ground cumin
  • 1 teaspoon (5g) smoked paprika
  • Salt and pepper to taste
  • 2 tablespoons (30ml) olive oil
  • 1 medium (150g) onion, diced
  • 3 cloves garlic, minced
  • 1 can (15 ounces / 425g) crushed tomatoes
  • 2 cups (500ml) chicken or vegetable broth
  • 1 teaspoon (5g) dried oregano
  • Salt and pepper to taste

Instructions:

  1. In a large mixing bowl, combine ground beef, uncooked rice, egg, cilantro, onion, garlic, cumin, paprika, salt, and pepper. Mix until just combined; avoid over-mixing to ensure tenderness. Chill mixture for at least 30 minutes.
  2. Shape the chilled meat mixture into balls about 1 inch in diameter. Place them on a baking sheet.
  3. Heat olive oil over medium heat in a large skillet. Brown the meatballs in batches, turning occasionally until golden brown on all sides, about 6-8 minutes. Remove and set aside.
  4. In the same skillet, add diced onion and cook until softened, about 5 minutes. Stir in minced garlic and sauté for an additional minute.
  5. Add crushed tomatoes, broth, oregano, salt, and pepper to the skillet. Bring mixture to a simmer.
  6. Return the browned meatballs to the skillet. Cover and let simmer for about 20 minutes, until cooked through (internal temperature should reach 160°F/70°C).
  7. Once done, serve the abundigas hot, garnished with fresh cilantro if desired.