Mmmmm… I honestly can't think of anything that I would want more right now than a delicious and mouth-watering dish to share with the whole family. This Colombian classic, the estofado de albóndigas (meatball stew) is actually the perfect dish to have in the winter.
The thing I really love about this dish is that it's easy, definitely a huge favorite, but also that it can be made a little healthier by adding a few extra veggies and using brown rice instead of white. What really makes this Latin slow cooker dish shine, though, is the slowly cooked sauce made of tomato, garlic, cumin, achiote, peppers, onions, cilantro, scallions, and vegetables. As the meatballs soak up all of the delicious sauce while cooking and the rice soaks it up afterward, you'll have to work really hard to not finish by licking the plate! Yes, that's just how good this dish is. Dig in!
Read more ¿Qué más? Latin slow cooker: Pork & black bean soup to warm you up! (RECIPE)
Slow Cooker Estefado de Albóndigas (Slow Cooker Colombian Meatball Stew)
Ingredients (for the meatballs):
1 pound ground pork
1 pound ground beef
2 large eggs, beaten
1/2 teaspoon ground cumin
1/3 cup masarepa
2 garlic cloves, minced
1/2 grated onion
1 scallion, finely chopped
1/2 cup red bell pepper, finely chopped
Salt and pepper
Ingredients (for the stew):
1 cup alinos sauce
Salt and pepper
4 cups beef stock
1 cup tomato sauce
1/4 teaspoon cumin powder
1/4 teaspoon achiote or sazon Goya with azafran
2 large potatoes, peeled and cut into small chunks
2 large carrots, slice crosswise
1/4 cup fresh cilantro
Get the full recipe directions from My Colombian Recipes.
Image via My Colombian Recipes
