Low Sodium Traditional Albondigas (Mexican Meatballs)

Savor the comforting flavors of Mexico with this Low Sodium Traditional Albondigas (Mexican Meatballs) recipe! This heartwarming dish features tender, perfectly seasoned meatballs made from a blend of lean ground beef, ground pork, and uncooked rice, all simmered to perfection in a flavorful salt-free chicken broth alongside hearty vegetables like carrots, zucchini, and potatoes. Infused with aromatic spices like cumin, oregano, and garlic powder, these meatballs pack incredible flavor without relying on added sodium. The recipe is not only easy to prepare, with just 20 minutes of prep time, but also ideal for a healthy, satisfying family meal that yields six generous servings. Serve this low-sodium classic with a sprinkle of fresh cilantro and a side of warm tortillas for the ultimate comforting bowl of goodness! Perfect for anyone seeking a nutritious, flavorful twist on a traditional Mexican favorite.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound ground beef (90% lean)
• 0.5 pound ground pork
• 0.25 cup uncooked white rice
• 6 cups unsalted chicken broth
• 2 medium carrots, diced
• 1 medium zucchini, diced
• 1 medium potato, diced
• 1 small onion, finely chopped
• 0.5 cup cilantro, finely chopped
• 1 large egg
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 0.5 teaspoon black pepper

Directions

Step 1

In a large mixing bowl, combine the ground beef, ground pork, uncooked rice, onion, cilantro, egg, garlic powder, cumin, oregano, and black pepper. Mix until evenly combined but do not overmix.

Step 2

Form the mixture into small meatballs, approximately 1 to 1.5 inches in diameter. Set aside on a plate or tray.

Step 3

In a large pot, bring the unsalted chicken broth to a gentle boil over medium heat.

Step 4

Carefully add the diced carrots, zucchini, and potato to the pot. Lower the heat to simmer and cook for 10 minutes to start softening the vegetables.

Step 5

Gently place the prepared meatballs into the simmering broth. Cover the pot with a lid and allow the meatballs to cook for 20 minutes, ensuring the broth remains at a gentle simmer.

Step 6

After 20 minutes, check that the rice in the meatballs is fully cooked and the vegetables are tender. Adjust the cooking time if necessary.

Step 7

Taste the broth, and if desired, season with a small pinch of salt for individual servings or leave as is for a truly low-sodium dish.

Step 8

Serve the albondigas with a sprinkle of fresh cilantro on top and a side of warm tortillas or crusty bread, if desired.

Nutrition Facts

Serving size	(2981.0g)

Amount per serving	% Daily Value*
Calories	2365.2

Total Fat 118.0g	0%
Saturated Fat 43.0g	0%
Polyunsaturated Fat 2.0g
Cholesterol 777.4mg	0%
Sodium 1001.3mg	0%
Total Carbohydrate 118.0g	0%
Dietary Fiber 14.9g	0%
Total Sugars 15.4g
Protein 197.5g	0%

Vitamin D 85.5IU	0%
Calcium 529.1mg	0%
Iron 22.3mg	0%
Potassium 4558.8mg	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: 45.7%

Protein: 34.0%

Carbs: 20.3%