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Albondigas Encebolladas (Latin American-Style Onion Meatballs)

Albondigas Encebolladas (Latin American-Style Onion Meatballs)

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

serves 4 (4 albondigas each)

Ingredients

cost per recipe: $6.29

The price is determined by the national average.

  • 1

    pound ground beef

  • 1

    egg

  • 1

    slice white bread, torn into small pieces

  • 1

    small onion, minced (about 1/4 cup)

  • 2

    tablespoons uncooked long grain white rice

  • 1

    clove garlic, minced

  • 2

    tablespoons vegetable oil

  • 1

    can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup

  • 1 1/3

    cups (1 soup can) water

view nutrition info

How to Make It

Mix the beef, egg, bread, onion, rice and garlic in a large bowl.  Shape the mixture firmly into 16 meatballs.
Heat the oil in a 10-inch skillet over medium-high heat.  Add the meatballs, cover and cook for 5 minutes or until well browned on the bottom.  Turn the meatballs over, cover and cook for another 5 minutes or until well browned.
Add the soup and water to the skillet.  Reduce the heat to low.  Cover and cook for 30 minutes or until the meatballs are cooked through.
Step 1

Mix the beef, egg, bread, onion, rice and garlic in a large bowl.  Shape the mixture firmly into 16 meatballs.

Step 2

Heat the oil in a 10-inch skillet over medium-high heat.  Add the meatballs, cover and cook for 5 minutes or until well browned on the bottom.  Turn the meatballs over, cover and cook for another 5 minutes or until well browned.

Step 3

Add the soup and water to the skillet.  Reduce the heat to low.  Cover and cook for 30 minutes or until the meatballs are cooked through.

Recipe Tips

  • Ingredient Note: Look for an 80/20% to 85/15% lean-to-fat ratio when you are purchasing ground beef for this recipe.  Higher than 85% lean tends to make a very dry meatball, while less then 80% lean can be a bit too fatty.  Also, try substituting ground chicken or turkey if you are avoiding red meat.

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Made With
(10 1/2 ounces) Campbell’s® Condensed French Onion Soup

(10 1/2 ounces) Campbell’s® Condensed French Onion Soup

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