Albóndigas de Res Guisada [Recipe + Video] Dominican Meatballs
User Reviews
5
Albóndigas de Res Guisada [Recipe + Video] Dominican Meatballs
Description
This recipe begins by mixing minced beef with egg, breadcrumbs, minced red onion, garlic, salt, and black pepper to form a cohesive meatball mixture. The meatballs are rolled into uniform sizes and browned in olive oil over medium-high heat to develop a crust while remaining undercooked inside.
After browning, half the oil is removed from the skillet before cooking diced onions until translucent. Garlic, bell peppers, and capers are added and sautéed briefly, then chopped tomatoes and tomato sauce are poured in along with water. The sauce is brought to a boil, and the partially cooked meatballs are added back in, simmering covered until fully cooked through.
The resulting dish balances tender meatballs with a savory, slightly tangy tomato sauce accented by capers and herbs. It can be served with rice, bread, or plantains as part of a Dominican meal.
Ingredients
For the meatballs
- ¾ pound beef 0.34 kg, minced
- 1 egg (medium) big
- ½ cup breadcrumbs or homemade breadcrumbs
- 1 red onion minced, small
- ¼ teaspoon black pepper freshly-cracked, or ground
- 1½ teaspoon salt
- ½ tablespoon garlic mashed
- 6 tablespoons olive oil
For the sauce
- 1 red onion diced, small
- 2 garlic chopped, cloves
- 1 bell pepper diced
- 6 tomato chopped, large
- 2 tablespoons capers
- 1½ cup tomato sauce
- 1 teaspoon salt or to taste
- 2 tablespoons parsley minced
Instructions
1. Making the meatballs
- Combine all the ingredients for the meatballs and knead with your hands until it is well-mixed.Put two tablespoons of this mixture in the palm of your hand and roll into balls. Repeat until all the mixture is used.
2. Brown meatballs
- Heat the oil in a large skillet over medium-high heat. Cook the meatballs, turning carefully as they cook until they are lightly browned. Remove the meatballs from the skillet. At this point they are still raw inside, they will finish cooking later on.
3. Cooking the vegetables
- Remove half the oil from the skillet, and lower heat to medium-low.Add the onions and cook and stir until the onions become translucent.Stir in garlic, bell pepper, and capers. Stir until heated through and stir in tomatoes. Pour in the tomato sauce. Add 1 cup of water, and let it come to a boil.
4. Cooking the meatballs
- Once it breaks the boil, carefully place the meatballs into the sauce. Simmer covered until they are cooked throughout, turning them to cook evenly (about 7 mins per side). Season with salt to taste, and add the parsley. Remove from the heat and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 563 kcal
% Daily Value*
| Serving | 3meatballs | |
| Calories | 563kcal | 28% |
| Carbohydrates | 30g | 10% |
| Protein | 22g | 44% |
| Fat | 41g | 63% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 23g | 115% |
| Trans Fat | 1g | 50% |
| Cholesterol | 101mg | 34% |
| Sodium | 2232mg | 93% |
| Potassium | 1181mg | 25% |
| Fiber | 6g | 24% |
| Sugar | 13g | 26% |
| Vitamin A | 3102IU | 62% |
| Vitamin C | 77mg | 86% |
| Calcium | 102mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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