High Protein Traditional Albondigas (Mexican Meatballs)

Elevate your weeknight dinner with this High Protein Traditional Albondigas (Mexican Meatballs) recipe—a hearty, flavorful twist on a beloved classic. Made with lean ground beef, protein-packed quinoa, and a medley of warming spices like cumin and oregano, these tender meatballs are simmered to perfection in a rich tomato-based broth. The dish is rounded out with vibrant vegetables such as carrots, zucchini, and potatoes, creating a comforting and nutrient-dense meal. Perfect for meal prep or family dinners, this recipe is not only rich in protein but also easy to make and bursting with authentic Mexican flavors. Serve with warm tortillas or enjoy on its own for a soul-satisfying culinary experience!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 500 grams Lean ground beef (90% lean or higher)
• 100 grams Cooked quinoa (for added protein and texture)
• 1 piece Large egg
• 30 grams Fresh cilantro, finely chopped
• 1 medium White onion, finely chopped
• 2 cloves Garlic cloves, minced
• 1 teaspoon Ground cumin
• 1 teaspoon Dried oregano
• 1.5 teaspoons Salt
• 0.5 teaspoon Ground black pepper
• 3 medium Carrots, peeled and sliced into rounds
• 2 medium Zucchini, chopped into bite-sized pieces
• 2 medium Potatoes, peeled and diced
• 3 medium Tomatoes, blended into a smooth puree
• 6 cups Chicken or beef broth (low-sodium preferred)
• 1 tablespoon Olive oil (for sautéing)

Directions

Step 1

In a large bowl, combine the ground beef, cooked quinoa, egg, cilantro, half of the chopped onion, minced garlic, cumin, oregano, salt, and black pepper. Mix gently with clean hands until just combined; avoid over-mixing to keep the meatballs tender.

Step 2

Form the mixture into small meatballs, about 1.5 inches in diameter, and set them aside on a plate.

Step 3

In a large pot, heat the olive oil over medium heat. Add the remaining chopped onion and sauté for about 2-3 minutes until translucent.

Step 4

Add the pureed tomatoes to the pot and cook for another 5-7 minutes, stirring occasionally, until the mixture deepens in color and slightly thickens.

Step 5

Pour the chicken or beef broth into the pot and bring to a gentle boil. Add the carrots, potatoes, and zucchini to the broth, reducing the heat to medium-low.

Step 6

Carefully add the meatballs to the simmering broth, one at a time, ensuring they do not touch to prevent sticking. Simmer for 30-35 minutes, or until the meatballs are fully cooked and the vegetables are tender.

Step 7

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

Step 8

Serve the albondigas hot, garnished with extra cilantro if desired. Enjoy this high-protein, comforting dish on its own or with warm tortillas.

Nutrition Facts

Serving size	(3280.8g)

Amount per serving	% Daily Value*
Calories	2158.0

Total Fat 101.3g	0%
Saturated Fat 34.7g	0%
Polyunsaturated Fat g
Cholesterol 561mg	0%
Sodium 4967.4mg	0%
Total Carbohydrate 143.8g	0%
Dietary Fiber 20.1g	0%
Total Sugars 28.4g
Protein 164.7g	0%

Vitamin D 41IU	0%
Calcium 410.1mg	0%
Iron 23.0mg	0%
Potassium 5895.4mg	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: 42.5%

Protein: 30.7%

Carbs: 26.8%