Puerto Rican Albondigas Guisadas by Cicipalate

Ingredients

• 450g (1 lb) ground beef
• 1/2 cup breadcrumbs
• 1 egg, lightly beaten
• 2 tbsp sofrito
• 1 tsp adobo seasoning
• 2 tbsp olive oil
• 1/2 onion, finely diced
• 2 cloves garlic, minced
• 230g (8 oz) tomato sauce
• 2 medium potatoes, peeled and cubed
• 2 cup beef broth or water

Instructions

1. Combine ground beef, breadcrumbs, egg, 1 tablespoon of sofrito, and adobo in a bowl, mixing until just incorporated.
2. Form the mixture into 12-16 small meatballs and set aside.
3. Heat olive oil in a large pot over medium heat and brown the meatballs on all sides for 5-6 minutes, then remove them from the pot.
4. Add onion and garlic to the same pot, sautéing for 3-4 minutes until softened.
5. Stir in the remaining tablespoon of sofrito and the tomato sauce, cooking for 2 minutes to develop flavor.
6. Add the potatoes and broth, bringing the mixture to a gentle boil.
7. Return the meatballs to the pot, reduce heat to low, cover, and simmer for 20-25 minutes until the potatoes are tender and the sauce has thickened.