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Albondigas en Salsa de Chipotle (Stuffed Meatballs) More Recipes Like This

Ingredients: Metric Units
2 large eggs
1 tsp salt
1/3 c dry breadcrumbs
1 1/2 lb lean ground beef
1/2 lb lean ground pork
1/4 c coarsely chopped cilantro
3 1/2 oz queso fresco in 9 3/4" cubes
9 whole pimiento stuffed olives
2 Tbsp vegetable oil
1 c finely chopped white onion
2 cloves garlic, minced
1 lb canned whole tomatoes, undrained, coarsely chopped
1/2 c beef broth
2–4 canned chipotles en adobo, finely chopped
sliced pimiento stuffed olives
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.
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Contributed on: and modified on Thursday April 29th, 2010