Albondigas with tomatillo salsa from Amá: A Modern Tex-Mex Kitchen (page 86) by Josef Centeno and Betty Hallock

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hirsheys on April 17, 2021

    I followed this recipe pretty much as written. I even did the step of toasting the caraway seeds and then grinding them (I’m often too lazy). The meatballs came out of the oven looking pretty gross - they ooze meat juice and cheese - but I just moved them to a bowl and put the salsa on top and they tasted good so it didn’t matter. I agree that the caraway is a surprise - it takes a minute to get your head around. Once you do, though, the flavor of these is well-rounded and complex and they were beautifully juicy. These are a delicious and unique version I will keep. I served them with plain white rice, which I’d do again.

  • pattyatbryce on March 01, 2021

    Good, but not my favorite in the book.

  • bernalgirl on September 01, 2020

    Delicious and easy, consider baking in mini muffin tin to prevent cheese from leaking out.

  • Lsblackburn1 on May 28, 2020

    This recipe makes a lot of meatballs, but fortunately, they’re delicious so will get eaten! I did not add the water... not sure if it was needed. Everything else as written (don’t forget to add the caraway, which doesn’t get mentioned!)

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