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Chipotle Meatballs (Albondigas)

Chipotle Meatballs (Albondigas) is built on Garlic Mince, Boiled Ham Chop, Ground Pork, Fresh Bread Crumbs, and Salt. Scale it up or down for the number of people at the table.

Ingredients

• 1 clove
• 1/4 lb
• 1/2 lb
• 1 cup
• 1 1/2 tsp
• 1/4 tsp
• 2 tbsp
• 2 lb
• 1 clove
• 1/4 cup
• 2 cup

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   WALDINE VQN GEFFEN VGHC42A

3. 3

   MEATBALLS 1 Onion -- mince

4. 4

   1 pound Tomatillos -- husk 1 Onion -- chop

5. 5

   1 Clove garlic -- mince 2 Canned chiles chipotle en -- adobo; chop 1/4 cup Vegetable oil or lard

6. 6

   Combine onion, garlic, ham, veal, pork, lamb, bread crumbs, thyme, marjoram, salt, pepper and eggs in large bowl. Form mixture into 24 meatballs.

7. 7

   Combine hard-boiled eggs with rice in small bowl.

8. 8

   Poke hole into middle of each meatball with finger.

9. 9

   Into each hole, stuff 1 to 2 ts rice-egg mixture.

10. 10

    SAUCE-Puree tomatoes, tomatillos, onion, garlic and chipotles in blender.

11. 11

    Heat oil in large heavy skillet over moderate heat and add puree.

12. 12

    Cook, stirring with wooden spoon, 3 minutes.

13. 13

    Transfer puree to large heavy saucepan, stir in broth, parsley, cilantro and salt and pepper to taste, then simmer.

14. 14

    Add meatballs, a few at time, to simmering sauce.

15. 15

    Cook, stirring occasionally, until done, about 1 1/2 hours.

16. 16

    Using slotted spoon, transfer meatballs to heated serving dish.

17. 17

    Bring sauce to boil and cook, stirring occasionally, until slightly thickened.

18. 18

    Pour sauce over meatballs and serve. Source: Juana Vasquez Gomez