Appetizer Meatballs

Botana de Albondigas
One year, my husband and I rented a villa in Puerta Vallarta, and our delightful cook made these meatballs to dip into a spicy fresh tomato salsa, to accompany our cocktails. Here, little Mexican meatballs are simmered in broth instead of being fried. They are usually served warm with a fresh red or green salsa on the side for dipping.
Share on Facebook Print Recipe


  • toothpicks


Makes about 24 meatballs

  • pounds ground beef
  • ½ small white onion finely chopped
  • ¼ cup bread crumbs
  • 1 large egg beaten
  • 1 tablespoon finely chopped fresh mint
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper or to taste
  • ¼ cup prepared canned tomato sauce
  • Fresh Salsa Mexicana or purchased
  • 4 cups canned beef broth diluted with ½ cup water


  • In a large bowl, mix all of the ingredients together, except the tomato sauce and broth.
  • With clean hands work the mixture together.
  • Add just enough tomato sauce to hold the mixture together, making it moist but firm.
  • Form into small meatballs 11⁄2-inch in diameter.
  • In a saucepan, bring the broth to a boil.
  • Reduce the heat to medium-low and add the meatballs.
  • Simmer about 25 minutes to completely cook meatballs.
  • Remove the meatballs to a serving dish.
  • Place a bowl of fresh salsa on the side.

Notes / Tips / Wine Advice:

Serve with toothpicks.
Course Appetizer / Beef
Cuisine Mexican