The traditional Mexican soup gets a family-friendly spin in this easy albondigas meatball recipe for kids. These meatballs make a great lunch for daycare or school.
Preheat oven to 400 degrees F / 205 degrees C. Line a cookie sheet with parchment paper and set aside.
In a large bowl, gently mix together all the ingredients for the albondigas until evenly combined.
Divide meat mixture into 30 meatballs, approximately 1 heaping Tbs. / 24 g per meatball. Roll into evenly-sized balls and place on the prepared cookie tray.
Bake for 10-12 minutes or until internal temperature reaches a minimum of 165 degrees F / 74 degrees C for 15 seconds.
To make slaw, in a mixing bowl, add all ingredients and gently mix until evenly combined.
Notes
Substitute brown rice in place of white rice for a more nutritionally dense albondiga.
If you are making rice fresh, for this recipe add another 15 minutes to the prep time. Also, make sure to begin with cooking the rice to have it ready when assembling the albondigas.
Try this recipe with ground beef for a more traditional take on Albondigas.
Add a ¼ tsp. of Tajin or chile con limon seasoning to the jicama slaw for added flavor.
Albondigas can be frozen and thawed for future use.
Ingredients with a “W” next to them are WIC-eligible items. WIC is the supplemental nutrition program for women, infants and children in the United States. It provides food to families with pregnant or postpartum women and young children. WIC-eligible items will vary based on location.
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