Antojitos & Botanos
Appetizers

Albondigas
Spanish Meatballs

1 beaten egg 
1/4 cup milk 
3/4 cup soft bread crumbs 
1/4 tsp. pepper 
1/4 tsp dried oregano 
1/2 tsp. salt 
1 lb. ground beef 
24 pimento stuffed olives 
1 - 16 oz. can tomatoes, 
chopped 
1/2 lb. ground pork 
1/2 cup water 
1/4 cup chopped onion 
2 tsp. instant beef bouillon 
1 clove garlic, minced 
1/4 tsp. dried oregano, 
crushed 
bottled hot pepper sauce 
to taste
 
Stir together egg, 
bread crumbs, milk, salt, 
pepper and oregano 
until bread crumbs are coated 
Mix in beef and pork 
Form meatballs with 
one olive in each center 
Bring tomatoes, water, 
onion, bouillon granules, 
garlic, oregano, and 
bottled hot pepper sauce 
to boil 
Reduce heat and simmer 
15 minutes 
Set meatballs into simmering 
sauce and continue to simmer 
for 30 minutes 
remove meatballs 
Skim fat from top of sauce 
Reduce sauce by boiling
an additional 10 minutes 

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