Javelina Meatballs (AlbĂłndigas)
Javelina Recipe
1Setup & Prepare
About This Recipe
Mexican meatball soup with javelina, rice, vegetables, and chipotle-tomato broth—hearty one-pot comfort food.
Cultural Context
(140 words) Albóndigas—Mexican meatballs—represent comfort food served in homes and fondas (small restaurants) throughout Mexico and the Southwest. The meatballs swim in tomato-chipotle broth with rice, creating hearty soup-stew hybrid. While typically made with beef and pork, javelina creates excellent albóndigas when combined with pork fat for moisture. The technique involves gently poaching meatballs in flavorful broth rather than frying, keeping them tender while they absorb chile-tomato flavors. This preparation has become popular at Mexican-American family gatherings and wild game dinners throughout the Southwest. The one-pot meal feeds crowds economically while showcasing wild game in familiar, approachable format. Albóndigas represent successful cultural adaptation—traditional Mexican home cooking embracing sustainable wild protein. They're comfort food that connects generations and celebrates regional ingredients.
2Ingredients
Shopping List
3Cooking Instructions
- Combine all meatball ingredients in bowl. Mix gently with hands until just combined—don't overmix.
- Form into 1½-inch meatballs (about 24 total). Refrigerate while preparing broth.
- Heat oil in large pot over medium heat. Add onion and cook until softened, 5 minutes.
- Add garlic and chipotles. Cook 1 minute.
- Add crushed tomatoes, stock, cumin, and oregano. Bring to boil.
- Gently add meatballs to simmering broth. Reduce heat to gentle simmer.
- Cook for 20 minutes, then add carrots and potatoes. Cook 15 minutes more.
- Add zucchini and cook final 10 minutes until all vegetables are tender and meatballs are cooked through.
- Taste and adjust seasoning with salt.
- Serve in large bowls with fresh cilantro, lime wedges, and warm tortillas.
4Chef's Notes & Pairings
Chef's Notes
- Fresh mint is traditional in Mexican meatballs—don't substitute dried.
- Gentle poaching keeps meatballs tender; boiling makes them tough.
- The rice in meatballs helps keep them moist and tender.
- Ground pork adds essential fat to lean javelina.
- Vegetables can be varied based on season and preference.
Wine Pairing
Mexican Beer or Tempranillo – Light Mexican lager is traditional, or try Spanish Tempranillo for wine option.
Nutrition Facts
(per serving) Calories: 395 | Protein: 34g | Fat: 16g | Carbohydrates: 32g | Iron: 5.2mg
