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.
cost per recipe: $6.29
The price is determined by the national average.
pound ground beef
slice white bread, torn into small pieces
small onion, minced (about 1/4 cup)
tablespoons uncooked long grain white rice
clove garlic, minced
tablespoons vegetable oil
can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
cups (1 soup can) water
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.