Albondigas and Biscuits

By any definition, I am an adult. I am 29 years old. A mature, educated male with a full time job and other adult type responsibilities. Yet one of my favorite activities is to get together with my other adult friends for what we call a "PBDP", or Perler Bead Dinner Party. This is where we make a nice dinner, and afterwards we all make video game characters out of perler beads. You know, perler beads. Those little round plastic things you maybe played with as a kid? The ones you use an iron to melt and stick together. We made this delicious stew at the most recent PBDP. It was a hearty stick to your ribs twist on the classic albondigas soup. Then I made a magikoopa out of perler beads.
I always love when other people take charge on a dish and I can just sit back and take orders and pictures. Rice in a meatball. Yum. Cook the meatballs in the soup pot before everything else. Meatballs out, peppers and onions in. Flour is added to form a roux. Can of tomatoes, some stock, and then the meatballs go right back in. Top with the biscuits and toss into the oven.  Yep, mine came from a can. This was one of the first soups I have had so far this season and it made me excited for all the soups to come! Very hearty and filling. The thicker than usual broth and biscuit additions were a perfect fit for the albondigas. Oh yea, here's that magikoopa.
 

Albondigas and Biscuits

  • Meatballs
  • 1.25 Pounds Ground Beef
  • 1 Cup Cooked Rice
  • 1/4 Cup Chopped Cilantro
  • 1 Egg
  • 1 Clove Garlic
  • 1 Pinch Cinnamon
  • Soup
  • 1 Onion
  • 1 Pepper
  • 1 Carrot
  • 2 Stalks Celery
  • 1 Clove Garlic
  • 1/2 Stick Butter
  • 1/4 Cup Flour
  • 28 Ounces Canned Tomato
  • 1 Quart Chicken Stock
  • Red Pepper Flakes
  • Biscuit Dough (store bought or homemade)

Instructions

  1. The meatballs were 1.25 pounds of beef, 1 cup of cooked rice, 1/4 cup of chopped cilantro, 1 egg, a clove of garlic, and a pinch of cinnamon. For the soup I seared off the meatballs to brown on all sides, then removed them from the pan. Cook an onion and pepper to lightly brown, then add chopped carrot and celery, about a cup of each. Cook for about 5 minutes, then add garlic and a half stick of butter. Stir to mix well. Add in 1/4 cup of flour and stir well to form a roux. Cook about 5 minutes stirring the whole time before adding a 28 oz can of crushed tomatoes, 1 box of chicken stock, and red pepper flakes to taste. Stir well so no lumps are formed. Bring to a simmer to thicken up a bit. Add the meatballs back in and top with your favorite store bought or homemade biscuits. Bake until the biscuits are cooked. Remove from oven and serve.