Pumpkin Seed Albóndigas

咸的南瓜种子,烤shell-on, are a super-popular snack all around Mexico. They form the base of pipián, a minimalist, savory mole sauce famous in states like Puebla, and they are an indispensable ingredient in Yucatán’s famous “pumpkin seed guacamole” called sikil pak. While they aren’t the most celebrated Mexican ingredient, they certainly deserve to be, especially when you taste these albóndigas (that’s Spanish for meatballs) made from ground pumpkin seeds, cooked rice, and tomatillos.We first sampled these vegetarian albóndigas at Planeta Vegetariano, a hidden-away, old-school vegetarian buffet that's been open for a couple of decades now in Puerto Vallarta, my wife Paola's hometown. This dish is a weekly staple for its loyal customers—it’s served every single Tuesday. We didn't know what to think about a meatless meatball, but at first bite, we fell instantly in love with the surprisingly meaty texture and satisfying flavor. They were so delicious and so memorable that one night Paola found herself thinking, why don't we try to make these at home?In Mexico, albóndigas are traditionally served in a stew with vegetables, which is how I grew up eating them. The broth includes mint as an aromatic, and the actual meatballs are typically made of ground beef, chicken, or pork, with rice to hold them together. (In coastal parts of Mexico, albóndigas tend to be much more delicate and made of fish or shrimp.) My mother would make a steamy one-pot meal of albóndigas in broth to eat on cold days. It easily fed the whole family, and we still had leftovers.These albóndigas are every bit as comforting, but don’t have a bit of ground meat in them. The ground toasted pumpkin seeds impart flavor and aroma, so the “meatballs” actually kind of smell like freshly crisped chicharrones. How?! That's the magic of this rich, savory seed. Tomatillos keep the albondigas moist and add an enticing flavor while the tomato broth (whether you go with vegetable or chicken stock) adds a layer of umami goodness. But perhaps the best part of this whole dish is how it comes together so quickly with things that you may already have in your pantry, and how many times it will feed you.We like to eat a bowl of these meatballs alongside some homemade or just really good-quality corn tortillas, fresh guacamole (the baller version without tomato fillers, just minced red onion, lime juice, and cilantro), and if you’re really, really hungry, some quesadillas. They make fantastic leftovers: albondigas taste even better the next day—and even tastier the day after that. (If you have any left, that is.)