Campbell’s® Albondigas Encebolladas (Latin American Style Onion Meatballs)

Packed with rich onion flavor inside and out, these Albondigas Encebolladas are a terrific topping for rice or pasta. Paired with a crusty bread roll, avocado, tomato and onions, leftover meatballs make a memorable hero sandwich with Latin American flair.


Ingredients
1
pound
ground beef
1
egg
1
slice
white bread (shredded)
1/4
cup
minced onions
2
tablespoons
uncooked rice
1
clove
garlic
2
tablespoons
vegetable oil
1
can
10 ½ ounces Campbell’s® Condensed French Onion Soup plus 1 can of water
Directions
Look for an 80/20%-85-15% lean to fat ratio when you are purchasing ground beef. Higher than 85% lean tends to make a very dry meatball, while less than 80% lean can be a bit too fatty. Also, try substituting ground chicken or turkey if you are avoiding red meat.
Place the ground beef, egg, bread, onions, uncooked rice and garlic in a large mixing bowl. Stir the mixture together well (you can also knead the mixture with your hands) and divide into 16 equal portions. Roll each portion into a meat ball.
In a 10” skillet, heat the vegetable oil over medium high heat. Add the meatballs, cover and brown for about 5 minutes. Uncover, turn the meatballs so that they brown evenly, replace the cover and continue browning for another 5 minutes. Uncover the meatballs again, add the can of Campbell’s® Condensed French Onion Soup, plus 1 can of water, stir, and replace the cover. Allow the meatballs to simmer for 30 minutes.

The base number of servings for this recipe is 4
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