Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Albondigas (Cuban Meatballs)
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- #51257
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 1/2 pound ground beef
1/2 small white onion, grated
1/2 small green bell pepper, chopped fine
2 cloves garlic, chopped fine
1 teaspoon cumin
1 teaspoon dried oregano
1 pinch freshly ground black pepper
1/4 teaspoon salt
1 medium egg
1/2 cup milk
2 slices bread, torn into small pieces
4 cups salsa (Cuban salsa, preferably)
directions
Combine the first 8 ingredients in a mixing bowl.
In a separate bowl, beat the egg and milk together. Dip the bread in this mixture until soaked through.
Add the soaked bread to the beef and mix, using your hands. Shape the beef into medium round balls. Refrigerate the meatballs for about 1 hour.
Coat the bottom of a skillet with the vegetable oil and, over a high heat, sear the meatballs on all sides until they are golden brown.
Meanwhile, heat the salsa de tomate Cubana in a medium saucepan. Add the meatballs and cook over low heat, covered, for about 45 minutes. Serve with fresh pasta.
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nutrition data
Nutritional data has not been calculated yet.
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