Albondigas Caseras Carne Bisonte Recipe

I absolutely love this albondigas recipe because it brings together hearty, flavorful bison meatballs with fresh, vibrant veggies, making it the ultimate comfort food. The kick of cumin and cilantro makes me feel like a gourmet chef every time I whip it up, and squeezing a bit of lime at the end just takes it to the next level!

I enjoy making nutritious meals, and Albondigas Caseras Carne Bisonte is a splendid take on the classic meatball. Using nutrient-rich bison and, in my case, cooking it with aromatic cumin, smoky paprika, and fresh cilantro, these meatballs make for a comforting meal.

Bison is a delicious substitute that packs even more protein into every serving, and combined with a flavorful broth and sautéed veggies, it almost feels like I’m eating a form of “meatball soup.”

Ingredients

Ground Bison Meat:
Excellent source of lean protein, with lots of iron and vitamins.

White Rice:
Delivers energy in the form of carbohydrates, and imparts texture to meatballs.

Garlic:
Tasty, enhances immune health, is rich in antioxidants.

Onion:
Sweetness and depth are added, heart health is supported.

Chopped Cilantro:
Containing abundant flavor, antioxidants, and vitamins, fresh fruits and vegetables are an excellent part of a healthy diet.

Smoked Paprika:
Providing a unique flavor, richness, and beneficial carotenoids, smoke brings in an entirely different dimension to food.

Beef Broth:
Base that is savory, enhances flavor, supplies minerals.

Diced Tomatoes:
Contributes tartness; a potent source of vitamin C and lycopene.

Chopped Carrots:
Gives sweetness and fiber, and is high in beta-carotene.

Lime Wedges:
Tangy ending, abundant in vitamin C, helps with digestion.

Ingredient Quantities

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• 1 lb ground bison meat
• 1/4 cup uncooked white rice
• 1 large egg, beaten
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1/2 cup breadcrumbs
• 1/4 cup chopped fresh cilantro
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp olive oil
• 4 cups beef broth
• 1 cup diced tomatoes
• 1/2 cup chopped carrots
• 1/2 cup chopped zucchini
• 1/2 cup chopped potatoes
• 1 bay leaf
• Lime wedges, for serving

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Instructions

1. In a big mixing bowl, stir together the ground bison, the white rice, the beaten egg, the minced garlic, the chopped onion, the breadcrumbs, the cilantro, the cumin, the smoked paprika, the oregano, and the salt and pepper to taste. Mix until everything is well combined.

2. Form the blend into tiny meatballs, roughly 1 inch across. Lay them on a dish or a baking sheet while getting the broth ready.

3. In a large pot, medium heat two tablespoons of olive oil. Add the meatballs in batches, browning them on all sides. Remove the browned meatballs and set aside.

4. In the same pot, add the chopped carrots, zucchini, and potatoes. Sauté for about 5 minutes, until the vegetables start to soften.

5. Include the beef broth, the diced tomatoes, and the bay leaf in the pot. Bring it to a gentle boil.

6. When the broth is boiling, carefully return the browned meatballs into the pot.

7. Lower the heat to low, cover, and let it simmer for 30 to 40 minutes, or until the rice inside the meatballs is cooked and the vegetables are tender.

8. Adjust seasoning to taste, adding more salt and pepper as necessary.

9. Before serving, remove the bay leaf.

10. Serve the albondigas steaming, with lime wedges on the side, if desired, for squeezing over.

Equipment Needed

1. Large mixing bowl
2. Spoon or spatula for mixing
3. Cutting board
4. Chef’s knife
5. Measuring cups and spoons
6. Plate or baking sheet
7. Large pot with lid
8. Tongs or slotted spoon
9. Stove or cooktop
10. Ladle for serving

FAQ

• Q: Can I use another type of meat instead of bison?
  
  A: Yes, you can substitute bison with ground beef, turkey, or pork for similar results.
• Q: Do I need to cook the rice before adding it to the meatballs?
  
  A: No, the rice will cook in the broth as the meatballs simmer.
• Q: Can I make the meatballs without breadcrumbs?
  
  A: Breadcrumbs help bind the meatballs, but you can use crushed crackers or rolled oats as a substitute.
• Q: How can I make this recipe spicier?
  
  A: Add a pinch of cayenne pepper or chili powder to the mixture for some heat.
• Q: Is it possible to freeze the albondigas?
  
  A: Yes, you can freeze cooked albondigas in an airtight container for up to 3 months.
• Q: What can I serve with albondigas?
  
  A: Albondigas are delicious served with warm tortillas, crusty bread, or steamed rice.

Substitutions and Variations

You can substitute ground beef or ground turkey for 1 lb. ground bison meat.
1/4 cup uncooked white rice can be substituted with uncooked quinoa or millet.
1/2 cup breadcrumbs can be replaced with crushed crackers or panko.
You can replace chopped fresh cilantro with:
1/4 cup parsley
1/4 cup basil
You can use chicken broth or vegetable broth instead of beef broth in amounts totaling 4 cups.

Pro Tips

1. Soak the Rice Before mixing the rice with the meat, soak it in hot water for about 10 minutes. This will help the rice cook thoroughly and evenly inside the meatballs.

2. Chill the Meat Mixture After combining the ingredients for the meatballs, refrigerate the mixture for at least 15 minutes. This makes it easier to form sturdy meatballs that hold their shape during cooking.

3. Deglaze the Pot After browning the meatballs and before adding the vegetables, deglaze the pot with a splash of beef broth. This will help incorporate any flavorful bits stuck to the bottom, enhancing the dish’s depth.

4. Control the Simmer Make sure to keep the broth at a gentle simmer rather than a rapid boil. This will ensure the meatballs and vegetables cook evenly and the meat stays tender.

5. Herb Infusion For a fresh burst of flavor, add a handful of chopped cilantro or parsley right before serving, along with the lime wedges. This will brighten up the flavors and add a vibrant touch to your dish.