Albondigar - cuban meatballs

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Giant Cuban meatballs that put many Italian meatballs to shame!

Preparation time: 15 mins
Cooking time: 45 mins

Difficulty: Easy - for beginners
Serves: 4-6 large meatballs


2 eggs
1 cup cracker crumbs (Try Cuban, or Club Crackers. You can also buy prepared crumbs)
1/4 cup milk
1 1/2 pounds ground beef
1 teaspoon dry yellow mustard
2 teaspoons cumin
1 teaspoon salt
1/2 teaspoon pepper
1 small onion chopped fine
1/2 cup green onions chopped fine
Flour for rolling
2 tablespoons olive oil for frying


2 tablespoons olive oil for frying
1 medium onion, chopped
1 green pepper, chopped
4 garlic cloves mashed
1/3 cup ketchup
1 tablespoon white vinegar
1 tablespoon brown sugar
1 teaspoon salt
1 can tomato sauce


In a large bowl, mix eggs, cracker crumbs, and milk together. Blend in the ground beef and all remaining ingredients.
Form mixture into large balls. Roll in flour to lightly coat and sauté in olive oil until cooked through.

To make sauce, sauté onion and green pepper in olive oil until translucent. Add mashed garlic during the last minute or two of frying. Drain thoroughly.

Add remaining ingredients and mix well. Pour the sauce in a large sauce pan, add the cooked meat balls, and bring to a boil.

Reduce heat and simmer on low for about 30 minutes.


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