Porcupine Albóndigas

These albóndigas are pure comfort — soft, savory, and laced with tender grains of rice that puff up as they steam, earning them the name "porcupine." We've tested this recipe with nearly every kind of ground meat: chicken, turkey, beef, pork — even a lamb blend, once, just to see — and every version holds up beautifully. If you’re using pork, we recommend swapping the mayo for a spoonful of ketchup. Pork bring

s plenty of richness on its own, and the brightness of ketchup helps balance the flavor.

The secret here is the steam. Gentle and patient, it sets the meatballs just right — firm yet tender, the rice perfectly cooked — before they’re dropped into a smoky chile broth. -

Think of this broth as the soul of the dish — smoky, light, and quietly spicy. It’s our version of a meatball soup, but with a gentle Oaxacan backbone: dried guajillo chiles, a whisper of chile de árbol, and poached tomatoes all simmered in a golden chicken broth.

At the end, sweet peas add color and snap, and a handful of fresh greens (we used pea shoots, but spinach, arugula, or watercress all work beautifully) brings the whole bowl to life. Store any leftovers- believe me, the meatballs only get better.