By: Franchesca Livraghi | @breakthrukitchen

I have so many memories of my Mami making Albóndigas Guisadas throughout my childhood. While meatballs are often associated with Italian cuisine, Albóndigas have their own unique flavor and style, making them a completely different experience. The combination of onions, peppers, rich sauce, and bold Latin seasonings set them apart in the best way!

The secret to juicy, tender Albondigas

It’s all in the ingredients and technique. Using 80/20 ground beef gives them just the right amount of fat to stay juicy, and ingredients like eggs and breadcrumbs are essential for holding everything together in a light and juicy way instead of a dense or dry way.

And simmering the meatballs in the sauce is what makes them extra tender as they soak up the flavors while cooking low and slow. Be sure to keep the lid slightly open to help the sauce thicken while allowing some steam to circulate. This way the meatballs get super juicy, they absorb lots of sabór, and they don’t dry out.

Loisa’s Recaito adds so much sabor

In this recipe, the ground beef gets mixed with freshly chopped red onion and bell pepper, but it’s get’s all the garlicky herb flavor from Loisa’s Recaito. Out of the sofrito trio, this one packs the most garlic flavor, and a big taste of fresh cilantro, culantro, and oregano.

And we’re not just stopping at the meatballs. The sauce gets cooked with a spoonful of Loisa’s Recaito to bring all the flavors together. Mixed with the onion, bell pepper, tomato sauce, and Loisa’s Organic Sazón, it creates a rich and delicious sauce that tastes good on anything!

Browning the meatballs builds flavor

Browning the meatballs before simmering them in the sauce is a key step for adding flavor. As they sear, the outside develops a golden crust that locks in juices, and the caramelized bits left in the pan add even more flavor to the sauce. 

If you make the sauce first then toss the uncooked meatballs into the sauce to simmer, they’ll still come out super tender but they won’t develop as much flavor as these Dominican-style Albóndigas do.

How to thicken the sauce

As the meatballs simmer, the sauce naturally reduces and thickens, but there are a few ways to help it reach the perfect consistency. Leaving the lid slightly open allows excess liquid to evaporate while keeping the meatballs tender. 

If you’re looking for an extra thick sauce, let it simmer uncovered for a few extra minutes at the end, stirring occasionally. This helps it reduce and develop a rich, velvety texture that’s perfect for spooning over rice!

Use ground turkey, pork, or lamb

You can make these Dominican-style meatballs with other kinds of meat too, like with ground turkey, pork, or lamb. Albóndigas de Pavo is a lighter alternative to the classic beef version, and Albóndigas de Cerdo Guisadas is even more flavorful thanks to the natural flavors of pork. 

And for a plant-based option, you could use Impossible Meat for a great vegan alternative that still soaks up all that delicious sauce!