Albondigas Sinaloenses


  • 1 tablespoon olive oil
  • 1/2 small onion, finely diced
  • 1 clove garlic, minced
  • 1/3 cup tomato sauce
  • Water
  • 1/4 cup uncooked white rice
  • Fresh mint or spearmint
  • Salt
  • 1 1/2 pounds lean ground sirloin
  • 2 plum tomatoes, finely chopped
  • 2 tablespoons diced onion
  • 1 egg white
  • Salt and pepper
  • 4 sprigs fresh mint or spearmint, minced


In a large stock pot, cook onion and garlic in olive oil over medium high heat until translucent. Stir in tomato sauce, water, rice, mint, and salt, and bring to a low boil.

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Meanwhile, combine ground sirloin with tomatoes, 2 tablespoons diced onion, egg white, mint, and salt and pepper. Form into small balls, and place in boiling liquid. Reduce to a simmer, cover, and cook for 30 minutes, or until meat is cooked and rice is tender.