MEATBALL STEW (SUDADO DE ALBÓNDIGAS)

Ingredients

• 1  tablet beef bouillon 
• 1 teaspoon cilantro leaves chopped
• 0.5 pound ground beef 
• 0.5 pound ground pork 
• 0.3 teaspoon salt 
• 0.3  warm water 
• 4 cups water and more as necessary 
• 0.5 cup cornmeal white
• 2 large potatoes white cut into four pieces each
• 4 pieces yuca frozen

Equipment

• bowl
• pot

Directions

1. MAKE THE MEATBALLSIn a large bowl, combine the beef, pork, aliños, salt, cornmeal and water. Knead with your hands until well mixed.Shape the mixture into 8 meatballs, set them on a plate.MAKE THE STEWIn a large pot, place the water, beef bouillon, meatballs, aliños, salt and sazon Goya; simmer over low heat, covered about 40 minutes.
2. Add the potatoes and yuca. Then cover and cook for an additional 35 minutes, until the potatoes and yuca are tender. Check frequently and add additional water as necessary.Uncover, check to see if the potatoes and yuca are tender, add chopped fresh cilantro, and serve over white rice.