MEATBALL STEW (SUDADO DE ALBÓNDIGAS)

Name: MEATBALL STEW (SUDADO DE ALBÓNDIGAS)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 tablet beef bouillon; 1 teaspoon chopped cilantro; 227 grams ground beef; 227 grams ground pork; 0 teaspoons salt; 0 warm water; 946 milliliters water and more as necessary; 118 milliliters white cornmeal or masarepa; 2 larges white potatoes cut into four pieces each; 4 frozen yuca or cassava

MEATBALL STEW (SUDADO DE ALBÓNDIGAS) is a gluten free and dairy free main course. This recipe serves 4. This recipe covers 19% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 24g of protein, 24g of fat, and a total of 423 calories. A mixture of tablet beef bouillon, cilantro, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. It can be enjoyed any time, but it is especially good for Autumn.

Instructions

MAKE THE MEATBALLSIn a large bowl, combine the beef, pork, aliños, salt, cornmeal and water. Knead with your hands until well mixed.Shape the mixture into 8 meatballs, set them on a plate.MAKE THE STEWIn a large pot, place the water, beef bouillon, meatballs, aliños, salt and sazon Goya; simmer over low heat, covered about 40 minutes.

Ingredients you will need

Beef Bouillon

Meatballs

Cornmeal

Sazon Completa

Water

Beef

Pork

Salt

Equipment you will use

Bowl

Pot

Add the potatoes and yuca. Then cover and cook for an additional 35 minutes, until the potatoes and yuca are tender. Check frequently and add additional water as necessary.Uncover, check to see if the potatoes and yuca are tender, add chopped fresh cilantro, and serve over white rice.

Ingredients you will need

Fresh Cilantro