Albondigas in a chipotle tomato sauce with roasted chayote and mint served over cilantro lime rice.
Short History: Albondigas are quite common in Spain, Mexico, and other Latin American countries. It is believed that they are a transplant from Islamic or Moorish cuisine – they can be traced back to 711 AD – Arab invasion of the Iberian Peninsula. They are considered the “Spanish version of meatballs,” and the name comes from the Greek word for hazelnut – the typical size and shape of this dish. This version from The Vegan Taste offers you a great source of vitamin C, K, potassium, folate, antioxidants, and more!
Reheating Instructions: Warm over medium heat for 2 to 3 minutes.
“The chipotle tomato sauce and BM meatballs were a match made in heaven.” – Linda St. from Scottsdale
“Love those ‘meatballs'” – Deborah La. from Peoria
“So hearty and yummy!” – Willam and Tami from Phoenix