Dairy-Free Traditional Albondigas (Mexican Meatballs)

Experience the heartwarming flavors of traditional Mexican cuisine with these Dairy-Free Traditional Albondigas (Mexican Meatballs). Perfectly spiced meatballs made with a combination of ground beef (or a beef and pork mix), fresh cilantro, and cooked rice are gently simmered in a rich, tomato-based broth alongside tender carrots, zucchini, and potatoes. Completely dairy-free and brimming with authentic flavors, this comforting one-pot dish is perfect for family dinners or meal prepping. Serve it with creamy avocado slices and a squeeze of fresh lime for the ultimate finishing touch. Whether you're avoiding dairy or simply craving a wholesome, flavorful meal, this classic albondigas recipe will quickly become a favorite in your kitchen.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 1 lb Ground beef (or a mix of ground beef and pork)
• 1 medium White onion, finely diced
• 3 cloves Garlic cloves, minced
• 0.5 cup Cooked white rice
• 0.25 cup Fresh cilantro, chopped
• 1 Egg
• 1 tsp Ground cumin
• 1.5 tsp Salt
• 0.5 tsp Black pepper
• 4 medium Tomatoes, blended into a smooth puree
• 6 cups Chicken or vegetable broth
• 2 medium Carrots, sliced into rounds
• 1 medium Zucchini, sliced into half-moons
• 2 medium Potatoes, diced
• 1 tsp Dried oregano
• 1 Bay leaf
• 1 Avocado, sliced (optional, for serving)
• 2 Lime wedges (optional, for serving)

Directions

Step 1

In a large bowl, combine the ground beef (or beef and pork mixture), half of the diced onion, 1 clove minced garlic, cooked rice, cilantro, egg, ground cumin, 1 teaspoon of salt, and black pepper. Mix well until all ingredients are evenly distributed.

Step 2

Using clean hands, form the mixture into small, golf-ball-sized meatballs. Place them on a plate and set aside.

Step 3

In a large pot over medium heat, add a drizzle of oil (optional). Add the remaining diced onion and sauté for 2-3 minutes until softened.

Step 4

Add the remaining minced garlic and sauté for another 30 seconds until fragrant.

Step 5

Pour the blended tomato puree into the pot and cook for 5 minutes, stirring occasionally, to develop the flavor.

Step 6

Add the chicken or vegetable broth, oregano, bay leaf, and 0.5 teaspoon of salt. Stir to combine and bring to a gentle boil.

Step 7

Carefully drop the meatballs into the simmering broth one by one, ensuring they remain intact.

Step 8

Add the carrots, potatoes, and zucchini into the pot. Reduce the heat to low, cover, and let the soup simmer for 30 minutes or until the vegetables are tender and the meatballs are cooked through.

Step 9

Taste the broth and adjust seasoning with additional salt or pepper, if needed.

Step 10

Remove the bay leaf before serving.

Step 11

Ladle the albondigas soup into bowls and garnish with fresh avocado slices and a squeeze of lime, if desired.

Nutrition Facts

Serving size	(3209.3g)

Amount per serving	% Daily Value*
Calories	2151.3

Total Fat 125.5g	0%
Saturated Fat 42.2g	0%
Polyunsaturated Fat 1.8g
Cholesterol 513.5mg	0%
Sodium 9465.4mg	0%
Total Carbohydrate 156.3g	0%
Dietary Fiber 26.9g	0%
Total Sugars 23.1g
Protein 110.9g	0%

Vitamin D 79.8IU	0%
Calcium 396.2mg	0%
Iron 21.2mg	0%
Potassium 5432.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.4%

Protein: 20.2%

Carbs: 28.4%