Albondigas is Spanish for meatballs. I used ground pork for mine, but you can certainly use beef or chicken. I find that I get juicier meatballs when I use ground pork. I was very happy with the ingredients that Traci mailed to me. From her package I used Goya Sazon with Cilantro and Tomato, Knorr MiniCube Cilantro, and the Gaucho Ranch Chimichurri Hot Sauce.
Albondigas with Hot Chimichurri Dipping Sauce
1 pound ground meat of choice
4 slices white bread, crust removed, soaked in milk
4 Tablespoons plain bread crumbs
1 1/2 Tablespoons of Goya Adobo
1 packet Goya Sazon with Cilantro and Tomato
1 crumbled cube Knorr MiniCube Cilantro
Hefty handful flat parsley (Italian), finely chopped
Goya extra virgin olive oil to cover the bottom of a fry pan
Gaucho Ranch Chimichurri Hot for dipping
Mix meat, egg, bread, bread crumbs, Goya Adobo, Goya Sazon, Knorr Minicube Cilantro, and parsley in a bowl. Form the meat into little balls. This recipe yields about 12 -14 meatballs. Heat olive oil in a frying pan over medium heat. Add about half of the meatballs to the pan, do not over-crowd. Brown evenly on all sides. Remove the meatballs from pan, and fry the remainder. When they are all fried, place the meatballs in a pan and finish cooking in a 350°F oven for 10 minutes. Place the meatballs on your serving plate with a bowl of Chimichurri sauce in the center for dipping.