Colombian-Inspired Albondigas with Hogao Sauce
plus Cilantro Rice
- Wheat
- Milk
This month, experience Hispanic culture through bold recipes on the menu for a limited time. For this hearty dish, seasoned beef meatballs are seared until browned, then simmered in hogao, a classic Colombian sauce of crushed tomatoes, scallions, garlic, and cumin. The sauce thickens as it cooks, coating each meatball in rich, savory depth. Fluffy cilantro rice served alongside soaks up every drop of sauce for a comforting, well-rounded meal.
Ingredients
½ ounce
Vidalia Onion Paste
1 tablespoon
Savory Paprika Blend
1 unit
Crushed Tomatoes
2 teaspoon
Cumin
10 ounce
Ground Beef
1 unit
Beef Stock Concentrate
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 clove
Garlic
2 unit
Scallions
¾ cup
Jasmine Rice
¼ ounce
Cilantro
Not included in your delivery
2 teaspoon (tsp)
Salt
½ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
-
Keep covered off heat until ready to serve.
-
While rice cooks, wash and dry produce.
-
Peel and mince or grate garlic. Trim and thinly slice scallions. Roughly chop cilantro.
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In a medium bowl, gently combine beef*, panko, Vidalia onion paste, half the Savory Paprika Blend, salt (we used ½ tsp; 1 tsp for 4 servings), and pepper.
-
Form into 10-12 1-inch meatballs (20-24 meatballs for 4).
-
Heat a drizzle of oil in a large pan over medium-high heat. Add meatballs; cook, turning occasionally, until browned all over, 4-6 minutes.
-
Turn off heat; transfer to a plate. (The meatballs will finish cooking in Step 5.) Reserve pan.
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Heat a drizzle of oil in pan used for meatballs over medium heat. Add garlic, scallions, cumin, remaining Savory Paprika Blend, salt, and pepper; cook, stirring, until fragrant, 30-60 seconds.
-
Stir in crushed tomatoes, stock concentrate, and ½ tsp sugar (1 tsp for 4 servings). Reduce heat to medium low. Cover and cook, stirring occasionally, until flavors meld, 6-8 minutes.
- Add meatballs to pan with sauce; stir to coat.
- Cover and cook, stirring occasionally and spooning sauce over meatballs, until meatballs are cooked through, 4-6 minutes. Taste and season with salt and pepper. TIP: If sauce seems too thick, stir in a splash of water.
-
Fluff rice with a fork; stir in half the cilantro and 1 TBSP butter (2 TBSP for 4 servings).
-
Divide rice and albondigas between plates in separate sections. Sprinkle albondigas with remaining cilantro and serve.
Customer reviews
Review summary
Updated on Oct 2026- Flavor: The meatballs and hogao sauce delivered bold, satisfying flavor — some found the cumin a touch overpowering, so use a lighter hand if you're sensitive to it 🍲.
- Ease of prep: Straightforward and surprisingly easy; forming and searing the meatballs is the most hands-on part.
- Suggestions: Add shredded cheese on top — many reviewers did this and felt it elevated the dish significantly; a sprinkle of red pepper flakes also boosted the sauce.
- Leftovers: One reviewer's husband enjoyed the meatballs in a sub the next day, which worked really well as a leftover option.
