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Albondigas con Papas – Meatballs with Potatoes


Albóndigas con Papas – Meatballs with Potatoes

Albóndigas con Papas – Meatballs with Potatoes

Photo © 2008 Hector Rodriguez
A favorite in Puerto Rico, this meatball and potato dish is very filling. Serve over white rice or pasta.

Recipe Note: Recaito is basically sofrito without the tomatoes.

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour


  • Meatballs
  • ---------------
  • 1 pound lean ground beef
  • 2/3 cup bread crumbs
  • 1/4 cup milk
  • 1 garlic clove (minced)
  • 3/4 teaspoon oregano (dried, crushed)
  • Pinch nutmeg (ground)
  • 1 teaspoon salt
  • 1 teaspoon olive oil
  • 2 teaspoon vinegar
  • 1 egg
  • ---------------
  • Sauce
  • ---------------
  • 1/4 cup racaito
  • 6 pimento stuffed olives
  • 1 teaspoon capers
  • 1 8-ounce can tomato sauce
  • 2 1/2 cups water
  • Salt to taste
  • 1 pound potatoes (peeled, quartered)


  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a bowl, thoroughly mix together the ground beef, bread crumbs, and milk. Then mix in the garlic, oregano, nutmeg, salt, olive oil, vinegar and egg to the meat mixture.
  3. Form uniform sized meatballs by using the palms of your hands to roll the meat mixture around.
  4. Spray a baking dish with nonstick spray. Place the meatballs in the dish. Do not allow the sides to touch.
  5. Bake at 350 Fahrenheit for 10 minutes. Remove the baking dish from the oven, and set meatballs aside.
  6. Sauté the recaito over medium heat in a large pot or deep skillet for 1 minute. Add the olives, capers, tomato sauce, water, potatoes and salt to taste.
  7. Simmer over medium-low to medium heat for 30 minutes.
  8. Add the meatballs and continue to simmer for another 15 minutes.
  9. Serve hot over white rice or pasta.
Servings: Makes about 6 servings.

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