Albóndigas are the classic meatballs of Mexican cuisine, generally poached in soup. Traditionally they include raw rice in the meatballs, which cooks and expands as the meatballs poach. Our version is grain-free, but otherwise is inspired by traditional recipes--of which there are many family variations! Flavorful meatballs are cooked in a tomato-citrus broth with Tomatero Farm zucchini, Riverdog Farm carrots, onions, celery, a hint of spice and a good handful of minced cilantro.
Ingredients: grassfed ground beef,* beef bone broth,* onions,* zucchini,* carrots,* celery,* crushed tomatoes,* orange juice,* tomato paste,* pastured eggs,* lime juice,* garlic,* beef liver,* cilantro,* lime zest,* cumin,* Celtic sea salt, epazote, coriander,* oregano,* housemade chili powder (pasilla & guajillo chiles, sweet paprika,* onion powder,* oregano,* cumin*), chipotle powder,* cinnamon,* black pepper* (* = organic)
Recipe is gluten-free, dairy-free and GAPS/Paleo Diets-friendly.