For a richer flavor, brown the meatballs in the saucepan before adding the tomatillo sauce. This will add depth and complexity to the stew. If you prefer a spicier stew, leave the seeds in one or both of the jalapeños. Alternatively, add a pinch of cayenne pepper to the sauce. Serve this hearty stew with warm tortillas or crusty bread for dipping into the flavorful broth. Garnish with extra cilantro and a squeeze of fresh lime juice for a bright, refreshing finish.
Meatball and Olive Stew (Albondigas Verdes)
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PREP TIME30 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 30 mins
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SERVING6 People
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VIEWS24
Embark on a culinary journey to Mexico with this vibrant and flavorful meatball stew. Tender meatballs simmer in a tangy tomatillo and green olive sauce, creating a symphony of savory and slightly tart notes that will tantalize your taste buds.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate8 g
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Cholesterol164 mg
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Fiber1 g
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Protein29 g
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Saturated Fat8 g
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Sodium1022 mg
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Sugar2 g
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Fat28 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large bowl, gently combine the ground beef, ground pork, uncooked white rice, minced onion, and beaten eggs until just mixed. Be careful not to overmix. Form the mixture into 1-inch meatballs and set aside. (Prep time: 15 minutes)
02
StepPlace the tomatillos and jalapeños in a medium saucepan and cover with water. Bring to a boil over high heat, then reduce heat to a simmer and cook until the tomatillos have softened and begun to turn a yellowish-green color, about 15 minutes. Drain the water. (Cook time: 15 minutes)
03
StepTransfer the cooked tomatillos and jalapeños to a blender, along with the quartered onions, garlic, cilantro, green olives, and 1 cup of water. Blend until almost smooth. A few small chunks are perfectly acceptable for added texture. (Prep time: 5 minutes)
04
StepHeat the olive oil in the same saucepan used to cook the tomatillos over medium heat. Once the oil is hot, carefully pour in the tomatillo sauce and bring to a boil, stirring constantly to prevent sticking. Pour in 3 cups of water and return to a boil. Season generously with salt to taste. (Cook time: 10 minutes)
05
StepGently stir in the meatballs. Add additional water, if needed, to ensure the meatballs are completely submerged in the sauce. Reduce the heat to low, cover the saucepan, and simmer until the meatballs are cooked through and the soup has thickened slightly, about 30 minutes. Stir occasionally to prevent sticking. (Cook time: 30 minutes)
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Joelle Waters
Jun 30, 2025This recipe is amazing! My family loved it, and it's definitely going into our regular rotation.
Sandra Jones
May 23, 2025This is such a great alternative to traditional meatball soup. My kids devoured it!
Kaycee Hudson
May 10, 2025I added a little bit of chicken broth to the sauce for extra depth. It was delicious!
Jaycee Ondricka
Apr 4, 2025I've never made anything like this before, but it turned out great! Thank you for the recipe.
Duane Crooks
Mar 29, 2025The stew was so flavorful and easy to make. The tomatillos and olives create such a unique taste.