If you’re looking for a comforting Puerto Rican dish that’s full of flavor and perfect for the whole family, you’re going to love Albondigas Guisadas, or Puerto Rican Meatball Stew. This cozy stew is loaded with tender meatballs, hearty potatoes, carrots, and a flavorful tomato-based broth that gets better with every bite. It’s one of those recipes that makes your home smell AMAZING and your tummy even happier.
Today I’m sharing my easy version using store-bought meatballs (because life is busy!), but don’t worry, this recipe still delivers that authentic flavor we all crave. Whether you’re new to Puerto Rican cooking or you’ve been eating albondigas since you were little, this is a must-try dish for your dinner rotation!
What Are Albondigas Guisadas?
In Puerto Rican cuisine, albondigas guisadas refers to meatballs simmered in a rich tomato and sofrito-based stew, usually accompanied by vegetables like potatoes and carrots. While many Latin American countries have their own take on albondigas, the Puerto Rican version is known for its distinctive seasoning: adobo, oregano, and sofrito, plus that classic island twist of olives and sazón.
This dish is pure comfort food. Traditionally, families make the meatballs from scratch using ground beef, bread crumbs, and seasonings. But today, I’m making it the easy way using pre-made Italian-style meatballs, and guess what? It’s still absolutely delicious!
Ingredients for Puerto Rican Meatball Stew
Here’s everything you’ll need to make this cozy stew:
- 1 container of fresh Italian-style meatballs (I like to use Walmart’s Marketfresh)
- 1 tablespoon olive oil
- ½ medium onion, chopped
- 1 cup chopped carrots
- 2 medium potatoes, peeled and cubed
- 2 tablespoons sofrito
- 1 can (8 oz) tomato sauce
- 2 cups water
- 1 packet Goya Jamón (ham flavoring)
- 1 teaspoon dried oregano
- 1 teaspoon ground turmeric
- 1 teaspoon adobo seasoning (adjust to taste)
- 1–2 tablespoons Manzanilla olives with pimentos and capers (optional but recommended!)
- 1 handful fresh cilantro
- 1–2 bay leaves (optional, but adds great flavor)
How to Make Albondigas Guisadas (Step-by-Step)
Step 1: Brown the Meatballs
Heat oil in a large pot or Dutch oven over medium heat. Add the meatballs and brown them on each side for a few minutes. This helps them hold their shape and adds extra flavor.
Step 2: Sauté the Onions and Sofrito
Once the meatballs are browned, stir in the chopped onion and let it cook for a minute or two. Then, make a small space in the center of the pot and add your sofrito and tomato sauce. Let it all simmer for a bit so the flavors can start to develop.
Step 3: Build the Stew
Add 2 cups of water, then stir in the ham seasoning packet, oregano, turmeric, adobo, and olives (if using). Toss in the diced potatoes and carrots and give everything a good stir.
Step 4: Simmer and Let the Magic Happen
Once everything is combined, bring the stew to a gentle simmer. Cover partially and cook on medium-low heat for about 10 minutes. Then stir again to make sure nothing is sticking to the bottom.
Step 5: Add Fresh Cilantro and Finish Simmering
Add your bunch of fresh cilantro right on top—this adds a beautiful freshness to the dish. Reduce the heat to low, cover the pot fully, and let the stew simmer for another 45 minutes. The longer it simmers, the more flavorful it becomes!
How to Serve Puerto Rican Albondigas Guisadas
This hearty meatball stew is best served with a side of fluffy white rice to soak up all that savory broth. You could also pair it with tostones or even a slice of pan sobao to scoop up the goodness.
Tips and Variations
- Make it from scratch: If you’d like to make the meatballs yourself, go for it! Mix ground beef with breadcrumbs, egg, adobo, oregano, and garlic. Form into small balls and brown before stewing.
- Make it gluten-free: Choose gluten-free meatballs and double-check your seasonings and broth options.
- Add more veggies: Feel free to add bell peppers, peas, or even sweet potato for a unique twist.
- Don’t skip the cilantro: It adds that fresh, bright flavor that balances the stew.
A Dish Full of Culture
Puerto Rican albondigas guisadas is more than just a stew, it’s a dish that brings people together. Whether you grew up eating it or are making it for the first time, there’s something so comforting about sitting down to a bowl of this hearty meal. It reminds us of home, of family, and of the joy that comes from a lovingly prepared pot of food simmering on the stove.
So from my kitchen to yours, buen provecho, my friend!
💖 Yessi
Interested in more Puerto Rican Stews? Check out this one ➡️ How to make Puerto Rican Chicken stew
Watch the Video
Want to cook along with me? Check out the full recipe video on my YouTube channel:
And don’t forget to check out my Puerto Rican white rice recipe that pairs perfectly with these meatballs!
Pin It for Later!
📌 Save this Puerto Rican Meatball Stew Recipe to your dinner inspiration board so you can make it anytime you need a cozy, flavorful meal.
Delicious Puerto Rican Meatball Stew (Albondigas Guisadas)
Equipment
- 1 4qrt pot or dutch oven
Ingredients
- 1 pack Italian-style fresh meatballs
- 1 tbsp olive oil
- ½ medium onion chopped
- 1 cup carrots sliced
- 2 medium potatoes peeled and diced
- 2 tbsp sofrito
- 8 oz tomato sauce
- 2 cups water use empty tomato can to measure
- 1 packet Goya Jamón ham flavoring
- 1 tsp dried oregano
- 1 tsp ground turmeric
- 1 tsp adobo seasoning or to taste
- 2 tbsp Manzanilla olives with pimentos and capers optional
- 1 bunch fresh cilantro
- 2 bay leaves optional
Instructions
- Heat oil in a large pot or Dutch oven over medium heat.
- Add meatballs and brown on all sides for 5–7 minutes.
- Stir in chopped onions and sauté for 1–2 minutes.
- Add sofrito and tomato sauce. Stir and let simmer briefly.
- Pour in 2 cups of water. Stir in Goya Jamón, oregano, turmeric, and adobo.
- Add olives (if using), potatoes, and carrots. Mix well.
- Bring to a gentle simmer. Cook uncovered for 10 minutes, stirring occasionally.
- Add the fresh cilantro and bay leaves (if using). Cover and reduce heat to low.
- Let simmer for 45 minutes, allowing flavors to develop and vegetables to soften.
- Serve hot over white rice. Enjoy!
Video
Notes
- For homemade meatballs, mix ground beef with breadcrumbs, egg, garlic, adobo, and oregano, then form into balls and brown.
- Want more veggies? Add bell peppers or peas for extra color and texture.
- Gluten-free like me? Use gluten-free meatballs and double-check seasonings.
