This Mexican albondigas recipe is a bit different from your typical Mexican albóndiga. These are topped with a delicious broth; they are not a soup. They are vegan albondigas, made with masa harina, and are one of my childhood all-time favorite meals.
What are albóndigas?
Mexican albondigas, also known as meatballs, are a traditional Mexican dish consisting of ground beef or pork mixed with spices and herbs, formed into small balls and then simmered in a flavorful tomato-based broth, like my albondigas con chipotle recipe.
They are often served as a main course but can also serve as a soup or a topping for tacos or tostadas. They are often garnished with chopped cilantro and onions and may include diced potatoes and carrots.
Albondigas are a popular dish in Mexican cuisine and can be found at many traditional Mexican restaurants.
Albondigas ingredients
- Vegan ground meat, I like Impossible ground beef, but Beyond beef will also work.
- Masa harina, the masa harina acts as a binder. Any masa harina works here; I prefer Masienda´s masa harina, because it has the best flavor.
- Minced garlic and onion
How to make the Mexican meatballs
In a large mixing bowl, combine the vegan ground meat, diced onion, garlic, and salt. Be careful not to over-mix.
Form the mixture into small meatballs, about 1-2 inches in diameter.
Place on a baking sheet and bake at 350ºF for 20 minutes, or air fry at 400ºF for 15-18 minutes.
Caldo (broth) ingredients
- Onion
- Tomatoes. I love Roma tomatoes, which are the most used in Mexican Cuisine. But feel free to use any that you have on hand.
- Cilantro and spearmint. If you can’t find spearmint or Mexican hierba buena, use oregano. Mexican oregano will be best here.
How to make the tomato caldo (broth)
This is the simplest thing ever, but you must do it first. In a soup pot, add a tablespoon of vegetable oil, the sliced onion, the tomatoes (quartered), the cilantro, and spearmint over medium-low heat.
Let the tomatoes and onions cook until a thick broth forms. With a back of a wooden spoon, lightly smash the tomatoes to release all of their juices.
If the broth is too thick, add about a cup of water, you could also blend it if it is too chunky.
How to serve the albondigas with masa?
I usually serve them over a bed of white Mexican rice, ladle the caldo over them and top them with roasted calabacitas or zucchini. I finish them with chile piquín in escabeche (pickled chile piquín). If you can’t find these little gems, substitute them with jalapeños en Vinagre.
How to roast the calabacitas (Mexican zucchini)?
- Cut in half crosswise, and then each half sliced lengthwise into quarters.
- Drizzle with oil (vegetable, canola, or olive oil) and season with salt
- Preheat the oven to 425°F.
- And roast the zucchini for 15-20 minutes or until tender and lightly browned, flipping halfway through.
Other vegan recipes you will love:
Albóndigas with masa
Equipment
- 1 Soup pot
- 1 quarter baking sheet
Ingredients
Albóndigas
- 1 12-oz Impossible Beef (vegan ground meat)
- 1/4 cup Masa harina
- 1 teaspoon Kosher salt
- 1/2 cup diced onion
- 2 cloves garlic, minced
Caldo
- 2 tablespoons vegetable oil
- 5 Roma tomatoes
- 1 medium onion sliced
- 2 teaspoons dried oregano
- ¼ cup cilantro
For serving
- Arroz blanco
- 1 pound roasted Calabacitas, zucchini
- chile piquín en vinagre
Instructions
Caldo
- This is the simplest thing ever, but you must do it first. In a soup pot, add a tablespoon of vegetable oil, the sliced onion, the tomatoes (quartered), the cilantro, and spearmint over medium-low heat.Let the tomatoes and onions cook until a thick broth forms. With a back of a wooden spoon, lightly smash the tomatoes to release all of their juices.
Albóndigas
- In a large mixing bowl, combine the vegan ground meat, diced onion, garlic, and salt. Be careful not to over-mix. Form the mixture into small meatballs, about 1-2 inches in diameter. Place on a baking sheet and bake at 350ºF for 20 minutes, or air fry at 400ºF for 15-18 minutes.
Calabacitas
- Cut in half crosswise, and then each half sliced lengthwise into quarters. Drizzle with oil (vegetable, canola, or olive oil) and season with salt. Preheat the oven to 425°F.And roast the zucchini for 15-20 minutes or until tender and lightly browned, flipping halfway through.
Notes
- If the broth is too thick, add about a cup of water, you could also blend it if it is too chunky.
- If you don’t have chile piquin en vinagre, use pickled jalapeños
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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