Authentic Albondigas con Queso with Pasta
Mexican cheese-stuffed meatballs (albondigas con queso) steamed over rotini in tomato puree, topped with avocado, queso fresco and cilantro.
⏱️ Prep: 10 min🍳 Cook: 15 min
Ingredients
| 1.5 lb | 680 g | ground beef |
| 1.5 cup | 360 ml | crumbled queso fresco (fresh cheese), plus more for garnish |
| — | salt | |
| — | ground black pepper | |
| 1.5 tbsp | 23 ml | vegetable oil, or as needed |
| 3 cup | 720 ml | water |
| 3 cup | 720 ml | rotini pasta |
| 1.5 cup | 360 ml | tomato puree |
| — | salt (pinch, for pasta) | |
| — | avocado slices (topping) | |
| — | chopped fresh cilantro (topping) |
Instructions
SERVINGS: 2-4-6-8-10 | READY IN: 30 min | PREP TIME: 10 min | COOK TIME: 15 min
- Combine beef, queso fresco, salt, and black pepper together in a bowl until well-mixed. Divide the meat mixture into twelve portions and roll into balls.
- Heat oil in the inner steel pot of the pressure cooker set to Sauté on High. Working in batches, sauté the meatballs in hot oil until browned on all sides, 3 to 4 minutes per meatball. Transfer browned meatballs to a steamer basket. Press Cancel to stop Sauté.
- Pour water, pasta, tomato puree, and salt into the inner steel pot of the pressure cooker. Place the trivet over the pasta and the steamer basket with the meatballs on the trivet.
- Lock the pressure cooker lid in place and set the steam vent handle to Sealing. Select Pressure Cook and cook on High Pressure for 10 minutes. Move the steam vent handle to Venting to quick-release pressure.
- Ladle the pasta into bowls and top with a few meatballs.
- Garnish with slices of avocado, crumbled queso fresco, and chopped fresh cilantro.
Mealthy Tip: Any pasta can be used in place of rotini. Looking for a cheese with more oompf? Try shredded Manchego for extra pizzazz. To make this recipe more spicy, use a medium or spicy sauce instead of tomato puree.