Gluten-Free Traditional Albondigas (Mexican Meatballs)

Savor the comforting flavors of Mexico with this Gluten-Free Traditional Albondigas (Mexican Meatballs) recipe, a hearty and nourishing dish perfect for family dinners or a cozy night in. Made with a flavorful blend of ground beef and pork, these tender meatballs are bound together with cooked white rice — a naturally gluten-free alternative to breadcrumbs. Simmered in a rich, aromatic tomato broth with hearty vegetables like potatoes, carrots, and zucchini, this recipe delivers a wholesome and satisfying meal in every bite. The addition of fresh cilantro, cumin, and oregano infuses the dish with authentic Mexican flavors, while a squeeze of lime right before serving provides a zesty finish. Quick to prepare and perfect for serving a crowd, this comforting one-pot meal is an excellent choice for a gluten-free lifestyle without sacrificing tradition or taste.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 lb Ground beef
• 0.5 lb Ground pork
• 0.5 cup Cooked white rice
• 1 Egg
• 0.25 cup Fresh cilantro, finely chopped
• 2 cloves Garlic, minced
• 0.5 cup White onion, finely chopped
• 1 tsp Salt
• 0.5 tsp Ground black pepper
• 0.5 tsp Cumin
• 2 tbsp Olive oil
• 6 cups Chicken broth
• 2 tbsp Tomato paste
• 2 cups Roma tomatoes, blended (or canned crushed tomatoes)
• 1 medium Russet potato, peeled and diced
• 2 medium Carrot, peeled and sliced
• 1 medium Zucchini, diced
• 1 tsp Dried oregano
• 4 Fresh lime wedges (for serving)

Directions

Step 1

In a large mixing bowl, combine the ground beef, ground pork, cooked rice, egg, chopped cilantro, minced garlic, chopped onion, salt, pepper, and cumin. Mix thoroughly until the ingredients are evenly distributed but do not overwork the meat.

Step 2

Form the mixture into 1 1/2-inch meatballs and place them on a plate or baking sheet. You should have approximately 18-20 meatballs.

Step 3

Heat the olive oil in a large pot or Dutch oven over medium heat. Brown the meatballs in batches on all sides, about 2-3 minutes per batch. Do not overcrowd the pot. Set the browned meatballs aside on a plate but do not cook them through just yet.

Step 4

In the same pot, add the chicken broth, tomato paste, blended tomatoes (or crushed tomatoes), and oregano. Stir to combine and bring the mixture to a gentle simmer.

Step 5

Add the diced potato and sliced carrots to the broth. Let the vegetables simmer for 10 minutes before adding the meatballs back into the pot. Lower the heat to medium-low and continue to simmer for 15 minutes.

Step 6

Add the diced zucchini to the pot and simmer for an additional 10 minutes, or until the vegetables are tender and the meatballs are fully cooked through (internal temperature should reach 160°F).

Step 7

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

Step 8

Ladle the albondigas and broth into bowls and serve hot with fresh lime wedges on the side for added flavor.

Nutrition Facts

Serving size	(3491.5g)

Amount per serving	% Daily Value*
Calories	2700.4

Total Fat 166.2g	0%
Saturated Fat 56.3g	0%
Polyunsaturated Fat 4.5g
Cholesterol 721.2mg	0%
Sodium 6614.8mg	0%
Total Carbohydrate 137.2g	0%
Dietary Fiber 21.3g	0%
Total Sugars 43.9g
Protein 181.7g	0%

Vitamin D 48IU	0%
Calcium 511.7mg	0%
Iron 22.9mg	0%
Potassium 6182.4mg	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: 54.0%

Protein: 26.2%

Carbs: 19.8%