Now that's a spicy meatball! A Mexican stuffed meatball to serve at your fiesta.
Yield: 18 large meatballs
Beat eggs with salt, stir in breadcrumbs; let stand 5 minutes.
Add beef, pork, and cilantro. Mix well. Divide into 18 portions. Shape each portion into a round patty. Top nine with cheese, top the other nine with whole olives. Press meat firmly around the topping to form a meatball with the cheese or olive in the center.
Heat oil over medium heat. Fry meatballs, turning occasionally, until brown on all sides. Remove from pan.
Drain all but 3 Tbsp. of fat from skillet (just enough to keep things from sticking). Add onion, garlic, saute 4 minutes. Add tomatoes, stock, chilis, boil.
Return meatballs to skillet and lower heat. Simmer 45 minutes. Remove meat.
With a blender (a stick blender
is a great tool for this) purée the sauce to the desired consistency. Heat the sauce to boiling, then pour over meatballs.
Garnish with sliced olives.