Albondigas are Mexican meatballs that are comfort food at its best. These are extra special because they are vegan, made with masa harina and served with pickled chiles piquín. So delicious.
This is the simplest thing ever, but you must do it first. In a soup pot, add a tablespoon of vegetable oil, the sliced onion, the tomatoes (quartered), the cilantro, and spearmint over medium-low heat.Let the tomatoes and onions cook until a thick broth forms. With a back of a wooden spoon, lightly smash the tomatoes to release all of their juices.
Albóndigas
In a large mixing bowl, combine the vegan ground meat, diced onion, garlic, and salt. Be careful not to over-mix. Form the mixture into small meatballs, about 1-2 inches in diameter. Place on a baking sheet and bake at 350ºF for 20 minutes, or air fry at 400ºF for 15-18 minutes.
Calabacitas
Cut in half crosswise, and then each half sliced lengthwise into quarters. Drizzle with oil (vegetable, canola, or olive oil) and season with salt. Preheat the oven to 425°F.And roast the zucchini for 15-20 minutes or until tender and lightly browned, flipping halfway through.
Notes
If the broth is too thick, add about a cup of water, you could also blend it if it is too chunky.
If you don't have chile piquin en vinagre, use pickled jalapeños