In Colombia, it is very common to have a personal assistant that comes once a week and tidies the house, does laundry, and cooks food. While I miss the convenience of a maid, I miss more her, and the food she would cook. One that I always loved is Colombian style Meatballs. While the recipe gets close, It is still not as good as hers.
Colombian meatballs are a great twist on the traditional Italian meatball, with flavors of cumin, masarepa, and goya it is definitely worth a try. The masarepa gives the meatballs a pillowy texture and the sauce they are served in has a good deep flavor. They are a big hit and my house and hope one in yours.
In a large bowl, combine beef, pork, alinos, salt, cornmeal, tomatoes, and water. Then, knead with your hands until well mixed. Form the mixture into 8 meatballs, place them on a plate.
In a large pot, place the water, beef bouillon, meatballs, alinos, salt and seasoning of Goya; simmer, covered for 40 minutes.
Add the potatoes, Then cover and cook for an additional 35 minutes, until the potatoes are tender. Check frequently and add additional water as needed. (It is supposed to be thick, similar to pasta sauce) *** If not thick enough remove a cup of liquid and mix in 1 TBS of cornmeal. Then add back to the sauce.
To serve add chopped fresh cilantro and serve over white rice or eat as is.