Albóndigas de Res (Dominican Meatballs)

Albóndigas de Res Recipe (Dominican Meatballs): Nearly every country seems to have a version of meatballs, but these something else. You gotta try them.

Growing up I thought that nearly everybody made meatballs the same way we did, and although it’s not like I’ve become an expert on meatballs (or anything for that matter), I have found out that our meatballs are uniquely ours.

Thanks to the Viking superstore, masses of Dominicans have tried the world-famous Swedish ones, and yet I suspect that nobody is going to adopt them at home. This simple dish, like everything we cook, reflects our preferences for certain flavors.

Albóndigas de Res Recipe (Dominican Meatballs): Nearly every country seems to have a version of meatballs, but these something else. You gotta try them.

In our home,  a balance coexists between two cultures. OK, it’s not exactly balanced: when it comes to cooking the Dominican side of our family weighs more, not that I hear anyone complaining. While my daughter and husband are big fans of the Danish frikadeller, the pan-fried pork-based, flattened meatball (is it a meatball if it is not round?), they also seem to like the Dominican ones just as well.

So here is the Dominican version. If you’ve never tried it, do so and see how it compares to your own version. Cook some Dominican meatballs (ours are round!).

Buen provecho!

Aunt Clara

Albóndigas de Res Recipe (Dominican Meatballs)
 
Prep time
Cook time
Total time
 
Albóndigas de Res Recipe (Dominican Meatballs): Nearly every country seems to have a version of meatballs, but these something else. You gotta try them.
Author:
Serves: 6 servings
Ingredients
For the meatballs
  • 2 lb [0.9 kg] ground beef
  • 1 egg
  • ½ cup day-old fine breadcrumbs
  • 1 small onion, diced or grated
  • ¼ teaspoon of pepper
  • 1 teaspoon of salt
  • 1 garlic clove, crushed
For the sauce
  • 4 tablespoons of olive oil
  • 1 small onion, diced
  • 2 garlic cloves, chopped
  • 1 bell pepper, diced
  • 2 tablespoons of capers
  • 6 big tomatoes, chopped
  • 1½ cup of tomato sauce
  • 1½ cup of water
  • ½ teaspoon of dry oregano
  • 1 teaspoon of salt, or to taste
  • ¼ teaspoon of pepper, or to taste
Instructions
For the meatballs
  1. Mix all the ingredients for the meatballs and knead with your hands until it is well-mixed.
  2. Put two tablespoons of this mixture in the palm of your hand and roll into balls. Repeat until all the mixture is used.
For the sauce
  1. In a heavy saucepan heat the oil over low heat. Add the onions and cook and stir until the onions become transparent.
  2. Stir in garlic, pepper and capers. Stir until heated through. Pour in tomato sauce and stir in tomatoes. Add water.
  3. Simmer until it breaks the boil. Carefully place the meatballs into the sauce. Simmer covered until cooked throughout (about 10 mins), turning them regularly. Season with salt and pepper to taste.
  4. Serve with rice of your choice.

Comments

  1. Caroline

    I just made this last night and they were delicious. My mom approved and her dominican meatballs are amazing. I’m so glad I found this website!!! :)

  2. tasia

    Thanx Aunt Clara! I LOVE all things dominican. I’m in love with the culture. I’ve searched high and low for dominican recipes, and finally I’ve found your cookbook! Your the best. Gracias

  3. nicole de rosario

    I made this recipe tonight. It was quick and soooo easy. Of course I didn’t follow it to the letter but I used what I had in the cupboard. My husband is from San Pedro de Macoris and he marvelled – I hadn’t made him meatballs up until now and he licked the plate!! He said he had no idea that I knew how to make them…

    My background is from the British Caribbean and my pantry reflects that, but I always manage to make my food with that Dominican flavour. I used this receipe as a base and I put a splash of worscestershire sauce, a dash of hot sauce and 1 tbsp bbq sauce (this would have been ketchup but we had none) in the meatball mix. Instead of plain salt I used Lawry’s seasoned salt.

    for the sauce, I didn’t have enough fresh tomatoes so I used a tin of spaghetti sauce instead and added a fistful of chopped cilantro and half a rib of celery chopped fine – this along with the olives in the recipe imparted that classic Dominican flavour and I didn’t have to add salt to the sauce.

    HE LOVED IT – even though this turned into my own version of the recipe, I wouldn’t have been able to do it without this site. Thank you so much!

    • Liz

      Wow! Thank you for the recipe. Am planning my wedding with almost no budget because of recent family emergencies.

      Postponed the date, and decided I will cater my own reception. That brought me to search for easy and budget-conscious Dominican recipes which I want to use for the Dutch, Italian, and Polish friends and in-laws-to-be.

      Since my mom and family can’t attend, the menu will help me honor them, and feel a little connection to them.

      Any good ideas for Dominican side dishes? I am going to add some Polish and Italians dishes too.

      The reception is for about 50 or 60 people.

    • Liz

      Wow! Thank you for the recipe. What kind of spaghetti sauce would be good?

      Am planning my wedding with almost no budget because of recent family emergencies.

      Postponed the date, and decided I will cater my own reception. That brought me to search for easy and budget-conscious Dominican recipes which I want to use for the Dutch, Italian, and Polish friends and in-laws-to-be.

      Since my mom and family can’t attend, the menu will help me honor them, and feel a little connection to them.

      Any good ideas for Dominican side dishes? I am going to add some Polish and Italians dishes too.

      The reception is for about 50 or 60 people.

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