Albóndigas

Mexican meatballs

Ingredients

• 1 cup bread crumbs
• 1/3 cup cilantro, minced
• 1/4 large white onion, grated
• 1 to 3 Tablespoons Salsa Picante, optional
• 3 garlic cloves, finely grated
• 2 1/4 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 1/2 cup crema or sour cream
• 1 egg, beaten
• 2 pounds ground beef
• 2 Tablespoons olive oil
• 3 cups salsa para entomatadas
• 1 cup water

Directions

In a large bowl, combine the bread crumbs, cilantro, onion, salsa, garlic, salt, pepper, and cumin until combined. Stir in the crema and egg. Add the beef and use two forks to begin "pulling" the ground beef apart as if you were shredding pulled pork, breaking up the clumps without compacting the meat into a dense mass. Continue to pull the meat apart until thoroughly mixed, no clumps of beef remain, and all the ingredients are evenly incorporated.

Lightly oil your hands. Portion the meat into 1-ounce meatballs and arrange them on a sheet pan.

In a large skillet over medium-high, heat the oil. Add half of the meatballs and cook, using tongs or a fork to turn and roll them occasionally, until seared on all sides, about 5 minutes. Return the meatballs to the sheet pan and repeat with the remaining uncooked meatballs.

Return all the meatballs to the skillet with any accumulated juices. Add the salsa and water. Reduce the heat to medium-low, cover, and simmer until the meatballs are cooked through, 30 to 40 minutes. Taste and season with more salt if desired.