Albondigas Sinaloenses

Made  times

"Lean ground sirloin meatballs in tomato broth with rice and a touch of mint."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


50 m servings 294 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 294 kcal
  • 15%
  • Fat:
  • 16.8 g
  • 26%
  • Carbs:
  • 9.5g
  • 3%
  • Protein:
  • 25 g
  • 50%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 919 mg
  • 37%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.


Most helpful
Most positive
Least positive

This recipe is close to the real deal. A few things I used to see my mother do different was to add the whole egg instead of egg white (ball will hold better) and add about 1/3 to 1/2 cup of ri...

This is really close to the real deal. a few tips though, the way my mom made it growing up was adding minced mint to the meat as well as the sprigs to the broth, use rice and flour in the meat ...

This is a very good soup. Lots of flavor. The only problem is the recipe doesn't state how much water and how much mint so I guessed at 2 c water and I used almost all the mint that came in the...

Just like my sweet grandma always made for us as children. the mint is most definatly the secret that makes all the difference. I would say use as much or little as you wish.

This is a great recipe. Add some lemon or lime juice to the soup when eating it and warm some corn tortilla's and hot sauce (Tapatio is my fav). You will not be disappointed.

Not awesome, but pretty good. I don';t hink there was enough broth for the amount of meat. The meatballs didn't hold their shape, so it turned out more like chili, but the mint was good. it was...

This is delicious and the mint is a delicate yet fragrant touch. For a little 'extra' I added beef stock instead of water, a chillie and a teaspoon of cajun spice. Yum

Such a family friendly comfort food. Unfortunately it was a little on the bland side for the adults . . . the kid loved it.

Other stories that may interest you