Albondigas de pollo


For the Meatballs: Ground chicken Mint leaves finely chopped White rice Dried oregano Salt Pepper Onion finely diced Garlic cloves finely minced Eggs Bread saltine crackers, bread crumbs (optional) For the Sauce: Tomato sauce Onion rough chopped Garlic clove whole Mazola Corn Oil Chicken broth Optional Vegetables: Carrots diced Potato peeled and diced


Mix the chicken with fresh herbs, spices, and rice. Then form the meatballs in a large bowl. Put them in the fridge while you are chopping up the rest of the ingredients.

Make the meatballs


Saute the onion and garlic, then pour in the chicken broth (or chicken stock). Add the meatballs one by one. Pour in the tomato sauce and cover to bring to a simmer.

Cook the meatballs


Add the potatoes and carrots. Cover and lower to medium heat. Cook for 25 minutes.

Cook the veggies


Top with cilantro or fresh mint, a few slices of jalapeño for some heat and lime juice.

Serve and enjoy!

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