Meatballs (Albondigas) from Daisy Cooks!: Latin Flavors That Will Rock Your World by Daisy Martinez

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

  • jenmacgregor18 on June 05, 2018

    I didn't have the spanish tomato sauce, so I used marinara with chopped capers & some mild harissa. and I used Tony Chachere's cajun seasoning instead of dry rub (my sofrito didn't have any hot peppers in it at all, so I figured the heat would be ok.) These smelled amazing, even before I started cooking them. Because I'm lazy and don't want to deal with grease spatter, I baked them at 425 for 15 minutes instead of frying them. It was killing me not to try them last night; but it was a little late. But based on everyone else's reactions, these are keepers.

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