Albondegus
- 1 lb ground beef (defrosted)
- 14 cup white rice (uncooked)
- 12 teaspoon ground cumin
- 12 teaspoon salt
- 14 teaspoon pepper
- 4 medium potatoes (peeled)
- 1 (16 ounce) bag baby carrots (you'll probably only use half)
- Before starting get a pot of water and set on the stove to a medium flame (approx 5 qt).
- Do not fill it all the way up, leave room for water to rise.
- Once it starts to boil add 1 TSP salt, 1/2 TSP pepper, and 1/2 TSP cumin.
- Then proceed to the following steps below.
- Meat:.
- Combine all ingredients into bowl.
- Squish the meat mixture to mix everything well.
- Next start shaping the meat into small bite sized meatballs and put on a plate.
- Once you have turned the meat mixture into meatballs very carefully add them to the water and reduce the flame slightly.
- Veggies:.
- Start chopping the baby carrots into bite-sized pieces as well.
- you can probably get away with cut them in half, or if they're kind of large about three times.
- You'll probably only want to use about half a bag.
- When you have the desired amount cut up into pieces you can then add them to the pot of water.
- Then start peeling the potatoes.
- If they are large potatoes you'll probably only need about 3, if they are medium sized probably about 4.
- Cut them up into more bite sized pieces.
- Wait for the water to start boiling again -- about 5-10 minutes or so then add the potatoes.
- Cook for about 30 minutes or until the veggies are soft and the meat is firm.
- The meat usually starts to rise to the top and has pieces of rice sticking out of it.
- The order in which you put the ingredients must be followed as directed.
- As the meatballs and carrots have to cook longer than the potatoes.
- You do not want undercooked meatballs, crunchy carrots and mushy potatoes.
- Enjoy!
ground beef, white rice, ground cumin, salt, pepper, potatoes, baby carrots
Taken from www.food.com/recipe/albondegus-255504 (may not work)