Albonbigas: Reception Meat Ball Stew

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  • Level: Intermediate
  • Total: 1 hr 15 min
  • Prep: 15 min
  • Cook: 1 hr
  • Yield: 6 to 8 servings
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2 pounds lean ground beef

1 egg

1/2 cup masa harina mixed with 1/4 cup water

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons red wine vinegar

2 tablespoons lard

2 tablespoon flour

1 1/2 quarts chicken stock

1 bunch scallions, finely chopped

1 Anahiem chile (roasted, peeled, seeded and chopped)

1 cup chopped ripe tomatoes

1/4 cup tomato sauce

4 garlic cloves minced

1/4 cup chopped mint

1/4 cup chopped cilantro


  1. Mix meat, egg, masa harina, salt, pepper, and vinegar in a bowl. Knead the ingredients and then make meatballs, about the size of a ping pong balls. Set aside.
  2. In a large wide pot or Dutch oven, melt lard and add the flour and brown lightly to make a roux. Then add the chicken stock, green onions, chile, chopped tomatoes, tomato sauce, and garlic. Bring to a boil, then simmer for 15 minutes.
  3. While the broth is simmering, drop each meatball into the broth and cook 30 minutes.
  4. Serve with mint and cilantro.